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:
“Science is facts. Just as houses are made of stones, so is science made of facts. But a pile of stones is not a house and a collection of facts is not necessarily science.”
—Jules Henri Poincare (1854–1912)
“If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.”
—Tom Jaine (b. 1943)