Every chef should be a scientist too. How so? Cooking changes the chemical and structure of food. Therefore, understanding these changes would help a lot when perched in front of the stove, whisk or wooden spoon in hand. Over the last several weeks, I’ve watched more episodes of the popular American TV program, “Chopped,” than I […]Read more "Science: The Missing Ingredient in the So-Called Art of Cooking"
Culinary History Has To Be Analyzed Like Art History ~~ Nathan Myhrvold “Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging.” That tantailizing passage refers to the first edition of a book that costs as much […]Read more "Modernist Cuisine: French-Influenced, Of Course (Hint: “Cuisine”)"