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y Laura Dillman Ripley<br />
The kitchen and the science lab become one in Dr. Amy<br />
Rowat’s class. The <strong>University</strong> of California, Los Angeles<br />
(UCLA) professor is using food to illustrate the complex<br />
mechanics and physiology of biological materials. And it is<br />
working well, with an impressive career in world-class research,<br />
a multitude of publications, and a line up of executive chefs and<br />
farmers waiting to be guest presenters in her classes.<br />
“Our research aims to understand what makes cells ‘squishy’ or<br />
stiff. To do this, we build devices that can measure cell stiffness<br />
at very high rates, using teeny sensors to probe how the nucleus<br />
inside of the cell deforms. Using these physical properties, we<br />
can make and contribute to biomedically-relevant discoveries<br />
like finding new anti-cancer drugs. This work has huge potential<br />
to change the way we think about biology and could have a<br />
profound biomedical impact,” says Rowat. “I brought food into<br />
the mix, as everything we eat is essentially made up of cells and<br />
it’s something we all know and love. It’s been a wonderful<br />
addition to my teaching, and has also changed the way I think<br />
about my research.”<br />
Featured in The New York Times and The Chronicle of Higher<br />
Education for her culinary endeavours in the classroom when she<br />
was a post-doctoral candidate at Harvard <strong>University</strong>, Rowat is<br />
continuing her teaching using food at UCLA. She is launching a<br />
new course called “Science and Food: The Molecular and Physical<br />
Origins of What We Eat.” Topics include physiology of taste;<br />
and why lettuce is crispy: examining the concepts and roles of force<br />
and pressure in plants and food texture.<br />
Rowat’s career in science began at <strong>Mount</strong> <strong>Allison</strong> but she also<br />
earned an arts degree in Asian literatures in addition to her<br />
physics degree, an experience she says has helped her greatly<br />
in her career and current job at UCLA. “That was a complete<br />
accident but one that worked so well. While studying science,<br />
I also discovered my love of literature and religious studies.<br />
This has helped me greatly throughout my career. As a scientist,<br />
it’s essential that you can also explain your work in a clear way.<br />
I appreciate the foundation I received at <strong>Mount</strong> <strong>Allison</strong> more<br />
and more as a professor.”<br />
Cooking is not just part of a day’s work for Rowat. not surprisingly,<br />
she is also a wonderful cook. “I love to cook. It’s been a big<br />
part of my life since a very young age. I remember spending lots<br />
of time in the kitchen with my mother and grandfather learning<br />
the basics. I tend to try new dishes and have rotating ‘favourites’<br />
depending on where I am. In Denmark, where I completed my<br />
featuRe stORy<br />
master’s and PhD, I was able to try various species of fish. Here<br />
in Los Angeles I am amazed at the different varieties of citrus<br />
and avocados available. I love to bake, especially pies. Being able<br />
to tie this into my work life, learning the physics behind what<br />
makes a flaky pie crust, is a bonus.”<br />
Amy Rowat’s pizza with ricotta,<br />
proscuitto, grilled peaches,<br />
and rucola<br />
This pizza has a perfect complement<br />
of flavours — salty, bitter, and sweet.<br />
It is also rich with scientific concepts,<br />
from the bread dough’s gluten<br />
protein network to the<br />
caramelized peaches.<br />
Ingredients<br />
Pizza dough<br />
(homemade or store-bought)<br />
Thinly-sliced proscuitto<br />
Peaches<br />
Rucola<br />
Homemade ricotta cheese<br />
Olive oil<br />
Freshly-ground pepper<br />
Grill the peaches: Peel, remove pit, and<br />
slice into medium-thick slices, about<br />
¾ cm thick. Place them on a hot<br />
grill. If you don’t have ready<br />
access to a grill, place the peaches in<br />
a cast-iron pan over high heat. Cook<br />
for about a minute or two while they<br />
sear, then flip and repeat on the other<br />
side. The aim is to achieve nicely<br />
browned (caramelized) peaches.<br />
Heat your oven to the highest possible<br />
temperature. Form pizza dough<br />
onto baking sheet, stretching it to<br />
achieve a thin crust. Brush the crust<br />
liberally with olive oil. Place the grilled<br />
peaches, thin slices of proscuitto,<br />
and small mounds of ricotta cheese<br />
evenly around the pizza. Bake for 10-<br />
15 minutes or until the edges of the<br />
crust are crispy brown. Remove from<br />
oven and place fresh rucola on top.<br />
Drizzle with olive oil, sprinkle with<br />
freshly-ground pepper, and enjoy.<br />
For more of Amy Rowat’s original recipes visit:<br />
http://mtaalumni.blogspot.com/2011/10/original-recipes-from-kitchen-and-lab.html<br />
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