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 most useful and honorable science and occupation for a woman is the science of housekeeping. I know some that are miserly, very few that are good managers.”
—Michel de Montaigne (1533–1592)
“Science is the language of the temporal world; love is that of the spiritual world. Man, indeed, describes more than he explains; while the angelic spirit sees and understands. Science saddens man; love enraptures the angel; science is still seeking, love has found. Man judges of nature in relation to itself; the angelic spirit judges of it in relation to heaven. In short to the spirits everything speaks.”
—Honoré De Balzac (1799–1850)
“There should always be some flowering and maturing of the fruits of nature in the cooking process.”
—Henry David Thoreau (1817–1862)