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 and/or cooking:
“We know only a single science, the science of history. One can look at history from two sides and divide it into the history of nature and the history of men. However, the two sides are not to be divided off; as long as men exist the history of nature and the history of men are mutually conditioned.”
—Karl Marx (1818–1883)
“There should always be some flowering and maturing of the fruits of nature in the cooking process.”
—Henry David Thoreau (1817–1862)