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“One effective and charming force behind this movement was Nicholas Kurti, a physicist and food lover at the University of Oxford, who lamented in 1969: “I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflés.”
Excerpt From
On food
... See moreThe Baking Soda Blues Blueberry Blue Corn Pancakes Blue corn is common in the American southwest and has a rich and nut-like flavor. It is treated with wood ashes, which are alkaline and, like lime and lye, make certain amino acids more available. Many people value blue cornmeal for its superior nutritional value. The alkali treatment also intensif
... See moreRobert L. Wolke • What Einstein Told His Cook: Kitchen Science Explained
One day the two of them ran into a friend of a friend, late of the restaurant business, now in shoes, who flatly stuck his finger in PL’s chest and said, “We were always filled to the rafters but no profit. I was skimmed to death, skimmed! Waiters in collusion with the cashier! [This is before computers, remember.] They saved up all the cash regist
... See moreA.E. Hotchner • In Pursuit of the Common Good: Twenty-Five Years of Improving the World, One Bottle of Salad Dressing at a Time
Um químico na cozinha: A ciência da gastronomia molecular (Portuguese Edition)
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Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
bad; they’re Darth Vader–meets–Lord Voldemort bad. They begin life as polyunsaturated oils (which can freely pass the blood-brain barrier), and are pumped with hydrogen. You can see these on food packages if you look for hydrogenated or partially hydrogenated oils. This process makes them behave more like saturated fats, becoming solid at room temp
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