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? Cooking! (song)
Famous quotes containing the words science and/or cooking:
“Science is the only truth and it is the great lie. It knows nothing, and people think it knows everything. It is misrepresented. People think that science is electricity, automobilism, and dirigible balloons. It is something very different. It is life devouring itself. It is the sensibility transformed into intelligence. It is the need to know stifling the need to live. It is the genius of knowledge vivisecting the vital genius.”
—Rémy De Gourmont (1858–1915)
“There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.”
—Thomas Wolfe (1900–1938)