How does the slow cooking process affect meat ?
Example areas of investigation : How ingredients are changed by different cooking methods How all the senses play their own roles in our appreciation of food The mechanisms of aroma release and the perception of taste and flavor How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes How cooking methods affect the eventual flavor and texture of food ingredients How new cooking methods might produce improved results of texture and flavor How our brains interpret the signals from all our senses to tell us the " flavor " of food How our enjoyment of food is affected by other influences , our environment , our mood , how it is presented , who prepares it , etc.