https://www.youngju.dev/blog 천천히 올바르게. AI Researcher & DevOps Engineer Youngju's tech blog. GPU/CUDA, LLM, MLOps, Kubernetes AI workloads, distributed training, and data engineering. ko fjvbn2003@gmail.com (Youngju Kim) fjvbn2003@gmail.com (Youngju Kim) Sun, 21 Jun 2026 00:00:00 GMT https://www.youngju.dev/blog/culture/2026-06-21-science-and-culture-of-food.en https://www.youngju.dev/blog/culture/2026-06-21-science-and-culture-of-food.en Taste begins on the tongue but is completed in the brain. From taste and smell to the Maillard reaction, the pain we call spiciness, the mystery of fermentation, and the memories that aromas awaken — we explore the science and culture of why something tastes good. Sun, 21 Jun 2026 00:00:00 GMT fjvbn2003@gmail.com (Youngju Kim) food-sciencetasteflavorfermentationmaillard-reactionculture https://www.youngju.dev/blog/culture/2026-06-21-science-and-culture-of-food.ja https://www.youngju.dev/blog/culture/2026-06-21-science-and-culture-of-food.ja 味は舌で始まりますが、脳で完成します。味覚と嗅覚、メイラード反応、痛みとしての辛さ、発酵の神秘、そして香りが呼び覚ます食の記憶まで — 私たちが何かを美味しいと感じる科学と文化を面白く解きほぐします。 Sun, 21 Jun 2026 00:00:00 GMT fjvbn2003@gmail.com (Youngju Kim) food-sciencetasteflavorfermentationmaillard-reactionculture https://www.youngju.dev/blog/culture/2026-06-21-science-and-culture-of-food https://www.youngju.dev/blog/culture/2026-06-21-science-and-culture-of-food 맛은 혀에서 시작되지만 뇌에서 완성됩니다. 미각과 후각, 마이야르 반응, 매운맛이라는 통증, 발효의 신비, 그리고 향이 깨우는 음식의 기억까지 — 우리가 무언가를 맛있다고 느끼는 과학과 문화를 흥미롭게 풀어봅니다. Sun, 21 Jun 2026 00:00:00 GMT fjvbn2003@gmail.com (Youngju Kim) food-sciencetasteflavorfermentationmaillard-reactionculture