Tuesday January 11, 2005

Three Centuries of Science in the Kitchen

We went to a talk yesterday by Harold McGee, Author of The Curious Cook and the recently revised and updated, On Food and Cooking

The kitchen is a laboratory of applied science. Food preparation has played a role in the development of science, and scientists have influenced everyday cooking for better and for worse, from the invention of the pressure cooker to modern-day "molecular gastronomy." Harold McGee will recount some of this little-known history, and report on his own research into such questions as: Why do French cooks insist on whipping egg whites in copper bowls? How many liters of mayonnaise can you make with one egg yolk? Can thermocouples and computers help you cook a better hamburger? And why does the spatter from a frying pan end up on the inside of a cook's eyeglasses?
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Three Centuries of Science in the Kitchen ( in category Food & Drink ) - posted at Tue, 11 Jan, 18:25 Pacific