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 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)
“Until politics are a branch of science we shall do well to regard political and social reforms as experiments rather than short-cuts to the millennium.”
—J.B.S. (John Burdon Sanderson)
“If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.”
—Tom Jaine (b. 1943)