On food and cooking the science and lore of the kitchen ( PDFDrive ) 12

Kitchen As I finished, I realized that cooks more serious than my friends and I might be skeptical about the relevance of cells and molecules to their craft So I spent much of the introduction trying to bolster my case I began by quoting an unlikely trio of authorities, Plato, Samuel Johnson, and Jean Anthelme Brillat-Savarin, all of whom suggested that cooking deserves detailed and serious study I pointed out that a 19th century German chemist still influences how many people think about cooking meat, and that around the turn of the 20th century, Fannie Farmer began her cookbook with what she called “condensed scientific knowledge” about ingredients I noted a couple of errors in modern cookbooks by Madeleine Kamman and Julia Child, who were ahead of their time in taking chemistry seriously And I proposed that science can make cooking more interesting by connecting it with the basic workings of the natural world A lot has changed in twenty years! It turned out that On Food and Cooking was riding a rising wave of general interest in food, a wave that grew and grew, and knocked down the barriers between science and cooking, especially in the last decade Science has found its way into the kitchen, and cooking into laboratories and factories In 2004 food lovers can find the science of cooking just about everywhere Magazines and newspaper food sections devote regular columns to it, and there are now a number of books that explore it, with Shirley Corriher’s 1997 CookWise remaining unmatched in the way it integrates explanation and recipes Today many writers go into the technical details of their subjects, especially such intricate things as pastry, chocolate, coffee, beer, and wine Kitchen science has been the subject of television series aired in the United States, Canada, the United Kingdom, and ... down the barriers between science and cooking, especially in the last decade Science has found its way into the kitchen, and cooking into laboratories and factories In 2004 food lovers can find the science of. ..workings of the natural world A lot has changed in twenty years! It turned out that On Food and Cooking was riding a rising wave of general interest in food, a wave that grew and grew, and knocked... In 2004 food lovers can find the science of cooking just about everywhere Magazines and newspaper food sections devote regular columns to it, and there are now a number of books that explore it, with Shirley Corriher’s