Music as “condiment”
Scientific research shows that music alters our perception of food
So, do you grate a little music on your pasta? Or what about a pinch of music in your coffee?
Yes, because a recent study by Oxford University reveals that musical notes, high and low, modify our perception of food.
A group of volunteers were offered some typically British cinder toffee, a dessert that, because of its composition, lends itself particularly well to this type of experiment,. As the volunteers savoured their toffees, high frequency sounds were emitted in the environment, immediately followed by low frequency ones. Participants were later asked to assess the flavour of what they had just tasted on a sweet to bitter scale: thanks to the results, researchers were able to conclude that high notes emphasise the bitter components of food, while low notes emphasise the sweet components.
But, we can safely say, Oxford isn’t alone in the world. Because researchers from the University of Arkansas also carried out a very similar project, publishing their results on Appetite magazine: in this case, a group of volunteers tasted several foods while listening to various musical genres, and form the results it seems clear that different musical styles have different influences on the way we perceive food. For example, jazz apparently makes chocolate more tasty, but has no effects on peppers.
These particular studies also explain why we prefer putting on some music while we eat, or why in an aeroplane, an environment with particularly tiresome noises, we perceive food as not very appetising, or even bad-tasting.
Obviously this kind of research is still very much in its early days, but we can bet on the fact that many food companies will be ready to perfect various techniques to make their products appeal more to our palates: like the famous American ice-cream chain, Ben & Jerry’s, which has already created an actual series of “musical flavours” associated to a QR code: in this case all you need to do is connect to the Internet with your smartphone and listen to the particular piece of music designed to enhance the flavour of your ice-cream.
At this point we can try it out by connecting to this link, perhaps while tasting our Modì apples, with their perfect balance between sweetness and sharpness. They would seem ideal for this kind of “experiment”. And then, please let us know the effect it had on you :)
Modì Apples: why you should eat them with the skin!
Properties of Modì apple skins
Perhaps not everyone knows that apples too, like many other fruits, should be eaten with the skin, because that’s where the main nutrients are found. Modì apples too, with their consistent yellow pulp, crispy and juicy, are best relished if you don’t peel them, for at least five good reasons.
The skin, as we said, possesses most of the fibres that are fundamental for our health. Consider that when an apple is peeled, it loses over half its fibres: a real shame for our intestines and physical shape.
Without the skin of the apple we can say goodbye to most of the vitamin content too: to give you an idea, when we peel an apple we lose substantial quantities of Vitamins A and C.
Not to mention those substances considered to be anticancer and which are contained precisely in the skin of the apple. They’re known as Triterpenoids and, according to several studies, they deactivate cancer cells in laboratory cultures, particularly those that develop in the colon, liver and breast.
What’s more, if you have memory problems, remember not to peel your apples, because the skin contains Quercetin, an antioxidant substance that protects our memory faculties and alleviates certain breathing problems.
And if weight is your main concern, it’s advisable you eat a little more and stop peeling your apples, because the ursolic acid contained in the skin is ideal for controlling your body weight, reducing the risks of excess weight and obesity. So, remember: Modì apples are always a healthy and nourishing snack, but with their skin they’re even better for you: So, clean them thoroughly and relish them to the fullest!
The new trend in the kitchen? Green Cooking
Be smart in the kitchen with Green Cooking
Reusing, readapting and reinventing. Day after day, these initiatives are irresistibly becoming part of our way of intending cooking. They’re better known as the principles of Green Cooking, which also include the choice of seasonal ingredients and the care with which they’re grown.
Let’s say straight away that this new trend is probably the result of our particular historical moment. Or, more simply, it is induced by our greater awareness and sensitivity towards everything that has to do with the sphere of food and diet.
Motives that Modì has always been more than familiar with, turning them into its trademark, starting from the product itself: because Modì is the ultimate environment-friendly apple, it is born as an eco-friendly fruit. The innate resistance of the tree to the main pathogens and to field production reduces man’s intervention in the growing process to a minimum, with huge benefits on the surrounding environment.
So, we can safely say that if you use Modì you’re already practising Green Cooking. And what’s more, if you check us out on the Internet, you’ll find out that our recipes section has been totally reformulated with a special emphasis on this trend, with advice and tasty recipes based on these principles!
And Modì has also organised an actual competition dedicated to the trend. It’s taking place from March 10 to April 21 of this year and every day a Green Cooking KIT will be up for grabs, up to the final prize draw that will give you the chance to win an Atala electric bicycle.
The competition is yet another reason to join in the Green Cooking trend. After all, it really takes just a few simple tricks and tips for this style to become part of our lives. What do you think? Is your cooking smart enough?
What do 200 calories of food look like? WiseGeek shows us!
WiseGeek’s photo project showing 200 calories of food
Ever wondered how many calories are in the dish you’re eating? Or rather, what 1000 calories of chicken look like? Or of salad? What do 300 calories of ravioli look like? Or 200 calories?
There you go. Ever wondered what 200 calories of broccoli look like? Or 200 calories of green beans?
What about 200 calories of eggs? Or 200 of salty snacks? Well, WiseGeek has developed a new absolutely surprising study project entirely devoted to representing 200 calories.
They start from a very simple assumption: some foods have more calories than others and an absolutely immediate way to realise that is by illustrating this principle with a selection of images. All the types of food have been photographed with this in mind and all show 200 calories. At this point we can tell at a glance that a whole plate of broccoli has the same calories as a mere teaspoonful of peanut butter or that a couple of inches of oil correspond to a huge plate of carrots.
Extremely important factors to decide autonomously what to eat, bearing in mind that, according to the U.S. Department of Agriculture, an average adult needs between 2000 and 2500 calories per day. In other words, the principle is the following: as we need a fixed quantity of calories each day, by looking at these images, what do you fancy eating?
It’s definitely a very stimulating project that immediately gives us a clear picture of the caloric density of different types of foods. In addition, the photographs on the popular search site WiseGeek are also beautiful to look at. On this point, risking to sound a bit biased, we at Modì have particularly concentrated on the 200 calories offered by apples, a food that we consider without a shadow of a doubt, to be the most photogenic :)
5 February: First National Day Against Food Waste....
Italian Environment Minister Orlando promotes First National Day Against Food Waste.
We’ve always known that a lifestyle aimed at reusing raw materials, especially food, is a duty, as well as something that denotes a great sensitivity and extreme intelligence. Now we have the opportunity to stress and promote the concept every year with a National Day Against Food Waste, the first edition of which will be on 5 February.
A decision taken by Environment Minister Andrea Orlando in person. The Minister has also announced and presented a group aimed at developing an authentic plan for the prevention of food waste.
An extremely important initiative that launches an unequivocal signal to Italy as a whole: after all, reducing or cancelling out food waste means acting on at least four different fronts: redistributing resources to those who need them, reducing the wastage of raw materials, reducing the energy required to produce these materials and cancelling out the resources necessary for the disposal of their surplus.
All principles in which Modì fully believes in, a company that is committed on the “field”, quite literally, to reducing human intervention as early as the cultivation stage, reducing in this way the impact on the environment. Let’s remember that Modì has lowered Co2 emissions by 49% compared to other apple varieties “grown” under the same conditions. Modì is the ultimate environment-friendly apple and that’s why using it to prepare fine dishes means cooking The Green Way: check out our new website section devoted to recipes. You’ll find a specific page dedicated to Green recipes, with the keywords recycling, reusing and acting “smart,” by choosing, for example, seasonal products.
All that remains for us to do is to encourage these virtuous habits of saving and reusing foodstuffs, turning them into an authentic lifestyle to promote on February 5 of each year and to follow always and for ever.