Cooking - Science of Cooking

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

Famous quotes containing the words science of, science and/or cooking:

    The science of Humboldt is one thing, poetry is another thing. The poet to-day, notwithstanding all the discoveries of science, and the accumulated learning of mankind, enjoys no advantage over Homer.
    Henry David Thoreau (1817–1862)

    For twenty-five centuries, Western knowledge has tried to look upon the world. It has failed to understand that the world is not for the beholding. It is for hearing. It is not legible, but audible. Our science has always desired to monitor, measure, abstract, and castrate meaning, forgetting that life is full of noise and that death alone is silent: work noise, noise of man, and noise of beast. Noise bought, sold, or prohibited. Nothing essential happens in the absence of noise.
    Jacques Attali (b. 1943)

    The greatest part of each day, each year, each lifetime is made up of small, seemingly insignificant moments. Those moments may be cooking dinner...relaxing on the porch with your own thoughts after the kids are in bed, playing catch with a child before dinner, speaking out against a distasteful joke, driving to the recycling center with a week’s newspapers. But they are not insignificant, especially when these moments are models for kids.
    Barbara Coloroso (20th century)