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 of, science and/or cooking:
“The science of constructing a commonwealth, or renovating it, or reforming it, is, like every other experimental science, not to be taught a priori. Nor is it a short experience that can instruct us in that practical science, because the real effects of moral causes are not always immediate.”
—Edmund Burke (1729–1797)
“The latest refinements of science are linked with the cruelties of the Stone Age.”
—Winston Churchill (1874–1965)
“I put away my brushes; resolutely crucified my divine gift, and while it hung writhing on the cross, spent my best years and powers cooking cabbage. “A servant of servants shall she be,” must have been spoken of women, not Negroes.”
—Jane Grey Swisshelm, U.S. newspaperwoman, abolitionist, and human rights activist. Half a Century, ch. 8 (1880)