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:
“The essence of acting is the conveyance of truth through the medium of the actors mind and person. The science of acting deals with the perfecting of that medium.”
—Minnie Maddern Fiske (18651932)
“Everything in science depends on what one calls an aperçu, on becoming aware of what is at the bottom of the phenomena. Such becoming aware is infinitely fertile.”
—Johann Wolfgang Von Goethe (17491832)
“... cooking is just like religion. Rules dont no more make a cook than sermons make a saint.”
—Anonymous, U.S. cook. As quoted in I Dream a World, by Leah Chase, who was quoted in turn by Brian Lanker (1989)