"You might look at cooking as the straightforward act of preparing food to eat, but there's a lot more to it and a lot of it is science. In Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine, Harvard chemist Pia Sorensen, applied mathematician Michael Brenner, and physicist David Weitz explore the molecular transformations that take place when we heat, cool, emulsify, and pickle our way to delicious flavors."
"Sorensen helped us develop this quiz so you can test your culinary know-how. Science & Tech Cognitive psychologist reveals uncommon depths of common knowledge in new book Science & Tech First-grader raises $1,000 for axolotl research, meets her scientist hero and maybe gets taste of what she wants to do when she grows up Science & Tech Jessica Whited overcame many obstacles to become a scientist, and her work was rooted in family's blue-collar history. Then came funding cuts. Video 8 min read"
Cooking encompasses complex molecular and physical processes beyond simple food preparation. Heating denatures proteins and caramelizes sugars; cooling alters texture and crystallization; emulsifying stabilizes mixtures; pickling introduces chemical changes that preserve and transform flavors. Chemist Pia Sorensen, applied mathematician Michael Brenner, and physicist David Weitz examine these transformations across scales from homemade to haute cuisine. Practical and theoretical perspectives illuminate how physics and chemistry produce taste, texture, and aroma. An associated quiz provides a way to test culinary knowledge. Related science-and-technology items include pieces on cognitive psychology, a young fundraiser for axolotl research, and a scientist's career challenges.
Read at news.harvard.edu
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