Science of Cooking
The application of scientific knowledge to cooking and gastronomy has become known as molecular gastronomy. This is a subdiscipline of food science. Important contributions have been made by scientists, chefs and authors such as Herve This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Heston Blumenthal (chef), Ferran Adria (chef), Robert Wolke (chemist, author) and Pierre Gagnaire (chef).
Chemical processes central to cooking include the Maillard reaction – a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat.
Read more about this topic: Cooking Appliances
Famous quotes containing the words science of, science and/or cooking:
“Democracy is the art and science of running the circus from the monkey-cage.”
—H.L. (Henry Lewis)
“He has been described as “an innkeeper who hated his guests, a philosopher, and poet who left no written record of his thought, a despiser of women who gave all he had to one, an aristocrat, a proletarian, a pagan, an arcadian, an atheist, a lover of beauty, and, inadvertently, the stepfather of domestic science in America.””
—Administration in the State of Colo, U.S. public relief program (1935-1943)
“Architecture might be more sportive and varied if every man built his own house, but it would not be the art and science that we have made it; and while every woman prepares food for her own family, cooking can never rise beyond the level of the amateur’s work.”
—Charlotte Perkins Gilman (1860–1935)