|U n i v e r s i t é Y O R K U n i v e r s i t y
ATKINSON FACULTY OF LIBERAL AND PROFESSIONAL STUDIES
SCHOOL OF ANALYTIC STUDIES & INFORMATION TECHNOLOGY
S C I E N C E A N D T E C H N O L O G Y S T U D I E S
NATS 1800 6.0 SCIENCE AND EVERYDAY PHENOMENA
Lecture 19: Science in the Kitchen
| Prev | Next | Search
| Syllabus | Selected References |
… at its most basic level, science is nothing more than
a way of answering questions about the things that happen to us every day.
It is not something separate from the natural world;
it is a way of looking at the natural world and trying to understanding it.
Russ Parsons, How to Read a French Fry (Houghton Mifflin Company, NY 2001).
Readings, Resources and Questions
The title of this lecture is taken from Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well,
U of Toronto Press, Toronto, 2003. This is the English translation, by M Baca and S Sartarelli, of a famous cookbook ("the
first written in Italian for the home cook"), La Scienza in Cucina e l'Arte di Mangiare Bene, published in 1891.
Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well
For further information on mayonnaise, read also What is Mayonnaise?
Coffee has a very long history. As you can read in Coffee ,
"Coffea Arabica was discovered growing wild on the plateaus of central Ethiopia around 600 AD. The tree was found in Yemen
on the southern tip of the Arabian Peninsula." See also The History of Coffee.
This page is part of the interesting Mr. Cappuccino website.
Another great book on the science of cooking is of course Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen, Scribner, NY 1984, 2004,
which was mentioned at the beginning of this lecture.
Here is a brief list of additional resources:
- Jay Ingram, The Velocity of Honey and More Science of Everyday Life, Viking Canada, 2003
- Sidney Perkowitz, Universal Foam: From Cappuccino to the Cosmos, Walker & Co., NY 2000
- A J Haagen-Smit, Smell and Taste, in Scientific American, March 1952. Reprinted
in Scientific American Reader, Simon & Schuster, NY 1965
- Food and Science
- Chemistry's Everywhere! Show
- Food Chemistry
- How Bread Works
- Kitchen Chemistry
- Science of Cooking