On food and cooking the science and lore of the kitchen ( PDFDrive ) 11
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therewastheworldofsmall-scalehomeand
restaurantcooking,traditionalcraftsthathad
neverattractedmuchscientificattention.Nor
didtheyreallyneedany.Cookshadbeen
developingtheirownbodyofpractical
knowledgeforthousandsofyears,andhad
plentyofreliablerecipestoworkwith.
Ihadbeenfascinatedbychemistryand
physicswhenIwasgrowingup,experimented
withelectroplatingandTeslacoilsand
telescopes,andwenttoCaltechplanningto
studyastronomy.Itwasn’tuntilafterI’d
changeddirectionsandmovedontoEnglish
literature—andhadbeguntocook—thatI
firstheardoffoodscience.Atdinnerone
eveningin1976or1977,afriendfromNew
Orleanswonderedaloudwhydriedbeanswere
suchaproblematicfood,whyindulginginred
beansandricehadtocostafewhoursof
sometimesembarrassingdiscomfort.
Interestingquestion!Afewdayslater,
workinginthelibraryandneedingabreak
from19thcenturypoetry,Iremembereditand
theanswerabiologistfriendhaddugup
(indigestiblesugars),thoughtIwouldbrowse
insomefoodbooks,wanderedovertothat
section,andfoundshelfaftershelfofstrange
titles.JournalofFoodScience.Poultry
Science.CerealChemistry.Iflippedthrougha
fewvolumes,andamongthemostly
bewilderingpagesfoundhintsofanswersto
otherquestionsthathadneveroccurredtome.
Whydoeggssolidifywhenwecookthem?
Whydofruitsturnbrownwhenwecutthem?
Whyisbreaddoughbouncilyalive,andwhy
doesbouncinessmakegoodbread?Which
kindsofdriedbeansaretheworstoffenders,
andhowcanacooktamethem?Itwasgreat
funtomakeandsharetheselittlediscoveries,
andIbegantothinkthatmanypeople
interestedinfoodmightenjoythem.
EventuallyIfoundtimetoimmersemyselfin
foodscienceandhistoryandwriteOnFood
andCooking:TheScienceandLoreofthe
