I’m very sleepy today, so I’ll just point out that one of my favorite chefs/cooks ever was recently mentioned in Chemical & Engineering News.
How is this interesting you ask? Well becasue I work in a chemistry department and I like it when people reach out across traditional academic boundaries.
The ART of cooking is enhanced when you know WHY something works. And that’s science. and in most cases it is CHEMICAL science. The science of the chemical reactions going on when meat meets a hot grill for instance.
Anyway, it is a good article and i hope you will read it.