Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
A tour of the history and science behind the art of cooking, and treasure trove of of interesting facts for chefs and chemists alike
People have often said to me that chemistry is like cooking, but I have definitely met some excellent chemists who are really bad cooks. Maybe the problem arises because the careful consideration we put into following a procedure in the lab goes out the window in the kitchen, and we blindly follow the recipe without a second thought for the science that is going on.
I set out to read Cook, Taste, Learn hopeful that it would provide some scientific context for the culinary arts, which could help chemists apply their skills in the kitchen, or at least provide me with some fun facts to drop into conversation when I am cooking with friends.