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:
“What would life be without art? Science prolongs life. To consist of what—eating, drinking, and sleeping? What is the good of living longer if it is only a matter of satisfying the requirements that sustain life? All this is nothing without the charm of art.”
—Sarah Bernhardt (1845–1923)
“If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.”
—Tom Jaine (b. 1943)