The Art And Science Of Cooking
2021年10月19日Download here: http://gg.gg/w9lah
The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat Hardcover – September 10, 2020 by Peter Coucquyt (Author), Bernard Lahousse (Author), Johan Langenbick (Author) 86 ratings See all formats and editions. The art and science of smoking Smoking, simply put, is a method of slow cooking food over a wood fire. Technically, the process is trusted for adding flavor foods, and better yet, adds a little preservation effect. The art and science of cooking is the combination of knowledge, skill and creativity to produce a superb finished product. The talented cook is one who has mastered the craft through careful study and practice as well as the wisdom of other cooks. Once the basics are understood and the skill is mastered, a cook develops the confidence to be creative and experimental; and to add flair. Dental laboratory technicians possess the skills, competencies and knowledge that is invaluable to the practice of modern dentistry. Through the unique Dental Laboratory Technology Program situated at the well equipped laboratories at the SUNY Erie South Campus, students are instructed in all aspects of dental laboratory technology.
Cooking, cookery, or culinary arts is the art, science, and craft of using heat to prepare food for consumption.
With changes in how we cook and eat the fields of culinary arts and culinary science appear now to be merging into one. Many famous restaurant now have cooking laboratories on their premises, while universities and colleges around the country are beginning to offer degrees in culinology ( a degree program that blends food science and technology with culinary art).
Interest in food science has grown in recent years because of the increasing awareness of the vital role of food in the health, well-being, and economic status of individuals and nations and people’s curiosity and desire to try new and innovative food dishes. Food science is the study of the chemical composition of food and food ingredients; their physical, biological and biochemical properties and and the interaction of food constituents with each other and their environment.
Activinspire software download mac. What is Molecular Gastonomy?
Molecular Gastronomy is the application of scientific principles to the understanding and improvement of small scale food preparation. The term was invented by the Hungarian physicist Nicholas Kurti in a 1969 presentation to the Royal Institution called ’The Physicist in the kitchen’, and popularized by his collaborator the French scientist Hervé This.
Heston Blumenthal, 38, is presently at the forefront of this radical style of cooking (molecular gastronomy). His triple Michelin starred restaurant The Fat Duck serves dishes like sardine-flavored sorbet, pasta made out of Jello, snail porridge, or a puree of mango and Douglas fir. At El Bulli, the restaurant of Ferran Adria in Spain another molecular gastronomist dishes consist of monkfish liver with tomato seeds and citrus or barnacles with tea foam, or a parmesan cheese ice cream. During the six months his restaurant is closed, Adrià works on new recipes in a laboratory near the Barcelona market.
At restaurant Arzak in San Sebastian, Juan Mari Arzak and his daughter Elena experiment with their chefs on a daily basis. Upstairs from the restaurant you will find a small food laboratory with pH meters, sonicators and liquid nitrogen.
EGG AND TRUFFLE FLOWER IN GOOSE FAT WITH CHISTORRA (chorizo sausage) OF DATES
From Restaurante Arzak Restaurant
Everyday we experiment and investigate with the flavours, textures and elaboration’s processes.
Besides the investigation’s kitchen there is a ’Flavour Bank’, that contains more than 1000 products and ingredients we use to their investigations and for the new creations -- -- Juan Mari Arzak
Pino Maffeo of Boston’s Restaurant L uses liquid nitrogen, emulsifiers and an arsenal of equipment typically found in scientific laboratories, Maffeo creates what he calls ’one-bite wonders.’ ’If science can make my cuisine better, then I’ll use it,’ he said, while putting ravioli made from mango and dry cured ham on skewers alongside aloe vera and muscato grape juice gelatin cubes.
To create unusual and original recipes -- such as pairing fried calamari with watermelon and cantaloupe -- Maffeo analyzes the molecular make-up of the ingredients with an infrared spectrometer nuclear magnetic resonance machine, equipment usually used by synthetic chemists and physicists. He believes foods with similar composition pair well together. He meets weekly to discuss projects with Angela Buffone, a visiting professor of organic chemistry at Suffolk University and partner in Maffeo’s culinary experiments. For his signature dish, seared foie gras with a 24 carat golden egg, MDDWO uses liquid nitrogen to flash freeze an airy meringue that has been dipped in lightly whipped cream to create a texture resembling an egg shell. Then using a syringe he injects mango sauce into shell. See full text article by Mark Wilson
Experimental Chefs and restaurants
*The Fat Duck (Heston Blumenthal) - UK
*Pierre Gagnaire (Pierre Gagnaire) - France
*El Bulli (Ferran Adria) - Spain
*Grand Hotel Villa Serbellione (Ettore Bocchia) - Italy
*Saint Pierre (Emmanuel Stroobant) - Singapore
*Juan Mari Arzak, San Sebastian - Spain
*Chef Thomas Keller, whose French Laundry (California)Further Reading
New York Times Articles -- A Laboratory of Taste
Science of Cooking --Explore recipes, activities, and Webcasts that will enhance your understanding of the science behind food and cooking.
Food: his passion, his science --Hervé This, a French researcher, helps chefs around the world really sizzle
Food Nutrition and Information Center -- The Food and Nutrition Information Center (FNIC) at the National Agricultural Library (NAL) has been a leader in food and human nutrition information dissemination since 1971.
Molecular gastronomy and the science of cooking -- Large selection of books and articles from Martin Lersch Department of Chemistry P.O.Box 1033, Blindern 0315 Oslo, NORWAY
Bertand Simon, Sciences can help us with better cooking articles in french.
New degree programs produce chef-scientists -- Culinology™ is the blending of the culinary arts and the science of food -- The Associated Press
The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® MOLECULES BEHIND THE SCENES Food Molecules that Create the Taste and Texture of Foods
On The Science Of Cooking
[NATHAN MYHRVOLD:] Science is how we understand how the world works. It is the process by which we discover the fundamental laws of nature, and of course, those fundamental laws of nature are behind everything. Engineers, for example, use that knowledge to design buildings, airplanes, cars, chips, software and so forth.
Cooking also obeys the laws of physics, in particular chemistry. Yet it is quite possible to cook without understanding it. You can cook better if you do understand what is going on, particularly if you want to deviate from the ways that people have cooked before. If you want to follow a recipe exactly, slavishly, what the hell, you can do it without understanding it. As a rote automaton, you can say, ’yes, I mixed this, I cook at this temperature’ and so forth. But if you want to do something really different, if you want to go color outside the lines, if you want to go outside of the recipe, it helps if you have some intuition as to how things work.
People almost irresistibly want to know how things work. In the case where science doesn’t have a good idea as to how cooking works, or perhaps instead, when science has an idea but chefs don’t, chefs make up stories. We’re a story-telling species. There were lots of stories like, ’oh, you sear a piece of meat to seal in the juices.’ It turns out exactly the opposite happens. If you sear a piece of meat, more juices come out than if you don’t. But there is a certain conceptual satisfaction in thinking, ’ah, I’m searing it because I’m sealing in the juices.’
For this book, we set out to describe the science of cooking — and do so in a very visual way. Other people like Harold McGee, in 1984, wrote a book called On Food and Cooking, which is a seminal work that started a whole trend of people explaining the science of cooking to both average people and chefs. Therefore we were not the first, but we decided that we would have a more visual description. We would first explain how traditional cooking actually works and then use that as a springboard to talk about more modern cooking techniques and how you can use them.
Not only have we written a book, but we have written a paper-based book — we don’t have an electronic edition. There are a couple of reasons for that. The first is that every task should have the best appropriate technology deployed behind it. If you want to deploy large, beautiful, high-resolution pictures to people in the world of cooking, there is no better platform in 2011 than a paper book.
I love Blackberrys and iPhones and iPads, but these new technologies and even laptops, aren’t as good for this task. The resolution is limited and the ability to do interactivity is not important enough yet. Everyone says, why don’t you have an iPad version? Well, the iPad actually came out years after we had already decided to do a book. The iPad is only so big. I could go on and on — there are lots of limitations. It’s wonderful in many ways, but it’s not as wonderful as having a large book that you can spread out on the counter.
A book: it’s bigger, it’s higher resolution, it’s more permanent, it’s better for taking into the kitchen. For the set of people that I want to reach — the people who are passionate about food and people who are professionally into food- they don’t all have iPads yet.
One reason people suggest an electronic edition is because they want it be cheap. My response is, well, actually I think a good interactive version would be a lot more expensive than the paper edition. Once you make it interactive, you want to have video and video is way more expensive to produce than still photos. Then, you would like to have it be interactive so you can manipulate recipes and you can scale them. That means you’ve got to hire a bunch of programmers. I hope to have an interactive version at some point in time, but for right now in 2011, a book is the best thing to do.
The other thing I really find interesting is that there has never been a better time to make a paper-based book, which sounds crazy because isn’t this the age of digital? But in fact all of those digital tools make it easier to make the paper thing. We’re working with a fabulous printer in China called Artron. We exchange digital files with them, they have very state-of-the-art equipment, everything gets totally calibrated, and they Fed Ex back and forth the various galleys to us. We work with a whole collection of editors that contributed to the book. The indexers are people in Maryland who I have never met and yet they are creating the index and working with us as if they were part of the team, even though the rest of us are in Seattle. We probably had a dozen contributors to the book like that.
Without the Internet we never could have done that. Without digital photography, we couldn’t have done the sets of photos that we did. Even though we think of this as the age of digital, digital tools have enabled paper-based books to be better, higher quality, and faster than at any point in previous history.
I’m not sure actually who is going to buy and read the book. We’ve created this without focus groups. There are two fundamental approaches you can take to designing a book or any product for that matter. You can run all kinds of focus groups and do market research and ask yourself, ’what do people want?’ There are a lot of very successful products that are made that way. Or you can say, ’I’m going to follow my own curiosity and vision and make the book that I would love to have and hope someone agrees.’ That is the algorithm that we took for this book.
I’m hoping that the people who buy it, use it, and love it are people who love food, regardless of whether they are amateurs at home or professional chefs. If you really love food, you’ll be curious as to how cooking works. You’ll want to see the beautiful photos of food because we have put a huge effort into making the book very visual. We also have a lot of complicated technical information explaining how heat transfer works inside food, for example, explaining microbiology and how microbiology actually can impact cooking. But we try to make that very accessible. So I would hope that this is bought by people who feel that they can dip into it and take what they need, which might mean treating it like a coffee-table book and looking at the pictures. Or it might mean studying it as a textbook in a culinary school, or anything in between.
I’ve learned both about the publishing business and lack thereof, and I’ve also learned a lot of things about the science of cooking, as we got into explaining it. One of the justifications for having professors do both research and teaching is that teaching stimulates questions and research. The other justification is that students make cheap labor for experiments, and they’re both true.
It turns out that the the notion of having to explain something focuses you on the right questions, and that has been very important for us. There were lots of new topics we came across when figuring out how to explain something else. Or we realized the world does know how something works, but we were prompted really to dive into it and find the folks that know. So I have learned a tremendous amount about cooking and about food science while trying to explain it to other people. I know probably twice as much as I did when I started writing the book.
This is a field where nobody knows everything and there are a lot of things that I still don’t understand. Science is an iterative process. Lord Kelvin knew everything about physics in his day, and Einstein did later in his day. And yet today, we know vastly more than either one of them did.
One of the things that was interesting on a project like this is that it was a team effort. A lot of books — and one of the wonderful things about books whether they are fiction or non-fiction — is that they can be a single person’s vision. But in this case, I chose a vision and a mission that was way more than a single person could do. And so I had to run this like I would run a software project or a research group.
At peak we had 36 people full time working on the book. We had about 18 for a period of 3.5 years overall. Now, that is wonderful and it has some issues. The wonderful part is that you benefit from everybody’s knowledge and you get pushed in ways that you wouldn’t have gotten pushed otherwise. There are lot of things where I would have said, ’oh, forget it, we don’t need to do that,’ but somebody else got excited about it and by the time I realized it, we had already done it.
The bad part is you have to negotiate things. You have to make decisions as a team. Somebody has to be Solomon and cut the baby sometimes and say, yes, that is enough. You may think that we didn’t have very many ’No’ decisions given that we have 2,400 pages. But in fact there was a ton of stuff we left out because I didn’t want to have 24,000 pages. Running a book project as a team is unusual and of course, it’s unheard of for novels.
It’s common for textbooks but most textbooks as a result lose a personal focus. They were created by a committee and they read like they were created by a committee. We are hoping that in this book we struck the right balance, which is what a research team, say, in computer science has to do. It is about finding the right balance between pushing the envelope in some ways, but being pragmatic enough and focused enough to get the task done.
We have a six-volume book and there is a whole lot we cut or left out, or didn’t finish, which we could easily make into volume seven or part of a revised edition one day. Also, we did nothing or very little in the book on dessert, baking, or pastry. In the cooking world there is savory cuisine and there is dessert, baking and pastry, and they are two really separate worlds. We drew the line there. So an obvious thing to do next would be dessert, baking and pastry. But we just finished 2,400 pages, which means we just finished proofreading 2,400 pages endlessly. My next book, at least for the next year, is no book at all. We’ve got to take a little bit of a breather.Modernist Cuisine The Art And Science Of Cooking Volume 2
Cooking, particularly as it’s practiced by either professional chefs or amateurs, is full of lore and legend that has no basis in any scientific reality. There are lots of myths. There are lots of bits of disinformation. Or where there is some valid basis, the valid idea is wrapped in several others around it that are quite different. Another interesting thing is that cooking as it’s typically taught and practiced is very backward looking. Most cook books are limited to ideas that are 40 or 50 years old. That sounds kind of crazy but it is really true.
The most recent set of innovations that have really gotten mainstream acceptance in cooking are the ideas of nouvelle cuisine or new American cuisine. These ideas started in the 1960s, blossomed in the ’70s and into the ’80s, and were largely set by 1985. There are a set of cooking techniques which chefs have pioneered from the mid-1980s onward. You can find them in a few books, for example, by Ferran Adrià, the chef at the restaurant El Bulli in Spain, or Heston Blumenthal, chef at the Fat Duck, or Grant Achatz of Alinea in Chicago.
But those are very much in the minority. Those books, as wonderful as they are, are a single chef talking about their vision. In terms of broad books that say, ’here is a step-by-step technique, here is how you cook with liquid nitrogen, here is how you cook suvee, here is how you cook with hydrocolloid gels,’ those topics are just not treated at all, or treated with great mysticism or superstition or misinformation.Another area that is full of bad facts is food safety. Most of what the majority of chefs have been taught about food safety is completely wrong, or at best very incomplete. In looking at food safety we found lots of bad information, lots of areas where the actual official government FDA specs contradict what most people actually do. We found other cases where the government FDA specifications or regulations are just wrong. They made mistakes. I met with the FDA in Washington, D.C. about this. They generally don’t have people coming and telling them that they made mistakes. The process isn’t oriented around that. So the whole food safety sector is one where we challenge lots of
https://diarynote-jp.indered.space
The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat Hardcover – September 10, 2020 by Peter Coucquyt (Author), Bernard Lahousse (Author), Johan Langenbick (Author) 86 ratings See all formats and editions. The art and science of smoking Smoking, simply put, is a method of slow cooking food over a wood fire. Technically, the process is trusted for adding flavor foods, and better yet, adds a little preservation effect. The art and science of cooking is the combination of knowledge, skill and creativity to produce a superb finished product. The talented cook is one who has mastered the craft through careful study and practice as well as the wisdom of other cooks. Once the basics are understood and the skill is mastered, a cook develops the confidence to be creative and experimental; and to add flair. Dental laboratory technicians possess the skills, competencies and knowledge that is invaluable to the practice of modern dentistry. Through the unique Dental Laboratory Technology Program situated at the well equipped laboratories at the SUNY Erie South Campus, students are instructed in all aspects of dental laboratory technology.
Cooking, cookery, or culinary arts is the art, science, and craft of using heat to prepare food for consumption.
With changes in how we cook and eat the fields of culinary arts and culinary science appear now to be merging into one. Many famous restaurant now have cooking laboratories on their premises, while universities and colleges around the country are beginning to offer degrees in culinology ( a degree program that blends food science and technology with culinary art).
Interest in food science has grown in recent years because of the increasing awareness of the vital role of food in the health, well-being, and economic status of individuals and nations and people’s curiosity and desire to try new and innovative food dishes. Food science is the study of the chemical composition of food and food ingredients; their physical, biological and biochemical properties and and the interaction of food constituents with each other and their environment.
Activinspire software download mac. What is Molecular Gastonomy?
Molecular Gastronomy is the application of scientific principles to the understanding and improvement of small scale food preparation. The term was invented by the Hungarian physicist Nicholas Kurti in a 1969 presentation to the Royal Institution called ’The Physicist in the kitchen’, and popularized by his collaborator the French scientist Hervé This.
Heston Blumenthal, 38, is presently at the forefront of this radical style of cooking (molecular gastronomy). His triple Michelin starred restaurant The Fat Duck serves dishes like sardine-flavored sorbet, pasta made out of Jello, snail porridge, or a puree of mango and Douglas fir. At El Bulli, the restaurant of Ferran Adria in Spain another molecular gastronomist dishes consist of monkfish liver with tomato seeds and citrus or barnacles with tea foam, or a parmesan cheese ice cream. During the six months his restaurant is closed, Adrià works on new recipes in a laboratory near the Barcelona market.
At restaurant Arzak in San Sebastian, Juan Mari Arzak and his daughter Elena experiment with their chefs on a daily basis. Upstairs from the restaurant you will find a small food laboratory with pH meters, sonicators and liquid nitrogen.
EGG AND TRUFFLE FLOWER IN GOOSE FAT WITH CHISTORRA (chorizo sausage) OF DATES
From Restaurante Arzak Restaurant
Everyday we experiment and investigate with the flavours, textures and elaboration’s processes.
Besides the investigation’s kitchen there is a ’Flavour Bank’, that contains more than 1000 products and ingredients we use to their investigations and for the new creations -- -- Juan Mari Arzak
Pino Maffeo of Boston’s Restaurant L uses liquid nitrogen, emulsifiers and an arsenal of equipment typically found in scientific laboratories, Maffeo creates what he calls ’one-bite wonders.’ ’If science can make my cuisine better, then I’ll use it,’ he said, while putting ravioli made from mango and dry cured ham on skewers alongside aloe vera and muscato grape juice gelatin cubes.
To create unusual and original recipes -- such as pairing fried calamari with watermelon and cantaloupe -- Maffeo analyzes the molecular make-up of the ingredients with an infrared spectrometer nuclear magnetic resonance machine, equipment usually used by synthetic chemists and physicists. He believes foods with similar composition pair well together. He meets weekly to discuss projects with Angela Buffone, a visiting professor of organic chemistry at Suffolk University and partner in Maffeo’s culinary experiments. For his signature dish, seared foie gras with a 24 carat golden egg, MDDWO uses liquid nitrogen to flash freeze an airy meringue that has been dipped in lightly whipped cream to create a texture resembling an egg shell. Then using a syringe he injects mango sauce into shell. See full text article by Mark Wilson
Experimental Chefs and restaurants
*The Fat Duck (Heston Blumenthal) - UK
*Pierre Gagnaire (Pierre Gagnaire) - France
*El Bulli (Ferran Adria) - Spain
*Grand Hotel Villa Serbellione (Ettore Bocchia) - Italy
*Saint Pierre (Emmanuel Stroobant) - Singapore
*Juan Mari Arzak, San Sebastian - Spain
*Chef Thomas Keller, whose French Laundry (California)Further Reading
New York Times Articles -- A Laboratory of Taste
Science of Cooking --Explore recipes, activities, and Webcasts that will enhance your understanding of the science behind food and cooking.
Food: his passion, his science --Hervé This, a French researcher, helps chefs around the world really sizzle
Food Nutrition and Information Center -- The Food and Nutrition Information Center (FNIC) at the National Agricultural Library (NAL) has been a leader in food and human nutrition information dissemination since 1971.
Molecular gastronomy and the science of cooking -- Large selection of books and articles from Martin Lersch Department of Chemistry P.O.Box 1033, Blindern 0315 Oslo, NORWAY
Bertand Simon, Sciences can help us with better cooking articles in french.
New degree programs produce chef-scientists -- Culinology™ is the blending of the culinary arts and the science of food -- The Associated Press
The Research Chefs Association is the leading professional community for food research and development. Its members are the pioneers of the discipline of Culinology® MOLECULES BEHIND THE SCENES Food Molecules that Create the Taste and Texture of Foods
On The Science Of Cooking
[NATHAN MYHRVOLD:] Science is how we understand how the world works. It is the process by which we discover the fundamental laws of nature, and of course, those fundamental laws of nature are behind everything. Engineers, for example, use that knowledge to design buildings, airplanes, cars, chips, software and so forth.
Cooking also obeys the laws of physics, in particular chemistry. Yet it is quite possible to cook without understanding it. You can cook better if you do understand what is going on, particularly if you want to deviate from the ways that people have cooked before. If you want to follow a recipe exactly, slavishly, what the hell, you can do it without understanding it. As a rote automaton, you can say, ’yes, I mixed this, I cook at this temperature’ and so forth. But if you want to do something really different, if you want to go color outside the lines, if you want to go outside of the recipe, it helps if you have some intuition as to how things work.
People almost irresistibly want to know how things work. In the case where science doesn’t have a good idea as to how cooking works, or perhaps instead, when science has an idea but chefs don’t, chefs make up stories. We’re a story-telling species. There were lots of stories like, ’oh, you sear a piece of meat to seal in the juices.’ It turns out exactly the opposite happens. If you sear a piece of meat, more juices come out than if you don’t. But there is a certain conceptual satisfaction in thinking, ’ah, I’m searing it because I’m sealing in the juices.’
For this book, we set out to describe the science of cooking — and do so in a very visual way. Other people like Harold McGee, in 1984, wrote a book called On Food and Cooking, which is a seminal work that started a whole trend of people explaining the science of cooking to both average people and chefs. Therefore we were not the first, but we decided that we would have a more visual description. We would first explain how traditional cooking actually works and then use that as a springboard to talk about more modern cooking techniques and how you can use them.
Not only have we written a book, but we have written a paper-based book — we don’t have an electronic edition. There are a couple of reasons for that. The first is that every task should have the best appropriate technology deployed behind it. If you want to deploy large, beautiful, high-resolution pictures to people in the world of cooking, there is no better platform in 2011 than a paper book.
I love Blackberrys and iPhones and iPads, but these new technologies and even laptops, aren’t as good for this task. The resolution is limited and the ability to do interactivity is not important enough yet. Everyone says, why don’t you have an iPad version? Well, the iPad actually came out years after we had already decided to do a book. The iPad is only so big. I could go on and on — there are lots of limitations. It’s wonderful in many ways, but it’s not as wonderful as having a large book that you can spread out on the counter.
A book: it’s bigger, it’s higher resolution, it’s more permanent, it’s better for taking into the kitchen. For the set of people that I want to reach — the people who are passionate about food and people who are professionally into food- they don’t all have iPads yet.
One reason people suggest an electronic edition is because they want it be cheap. My response is, well, actually I think a good interactive version would be a lot more expensive than the paper edition. Once you make it interactive, you want to have video and video is way more expensive to produce than still photos. Then, you would like to have it be interactive so you can manipulate recipes and you can scale them. That means you’ve got to hire a bunch of programmers. I hope to have an interactive version at some point in time, but for right now in 2011, a book is the best thing to do.
The other thing I really find interesting is that there has never been a better time to make a paper-based book, which sounds crazy because isn’t this the age of digital? But in fact all of those digital tools make it easier to make the paper thing. We’re working with a fabulous printer in China called Artron. We exchange digital files with them, they have very state-of-the-art equipment, everything gets totally calibrated, and they Fed Ex back and forth the various galleys to us. We work with a whole collection of editors that contributed to the book. The indexers are people in Maryland who I have never met and yet they are creating the index and working with us as if they were part of the team, even though the rest of us are in Seattle. We probably had a dozen contributors to the book like that.
Without the Internet we never could have done that. Without digital photography, we couldn’t have done the sets of photos that we did. Even though we think of this as the age of digital, digital tools have enabled paper-based books to be better, higher quality, and faster than at any point in previous history.
I’m not sure actually who is going to buy and read the book. We’ve created this without focus groups. There are two fundamental approaches you can take to designing a book or any product for that matter. You can run all kinds of focus groups and do market research and ask yourself, ’what do people want?’ There are a lot of very successful products that are made that way. Or you can say, ’I’m going to follow my own curiosity and vision and make the book that I would love to have and hope someone agrees.’ That is the algorithm that we took for this book.
I’m hoping that the people who buy it, use it, and love it are people who love food, regardless of whether they are amateurs at home or professional chefs. If you really love food, you’ll be curious as to how cooking works. You’ll want to see the beautiful photos of food because we have put a huge effort into making the book very visual. We also have a lot of complicated technical information explaining how heat transfer works inside food, for example, explaining microbiology and how microbiology actually can impact cooking. But we try to make that very accessible. So I would hope that this is bought by people who feel that they can dip into it and take what they need, which might mean treating it like a coffee-table book and looking at the pictures. Or it might mean studying it as a textbook in a culinary school, or anything in between.
I’ve learned both about the publishing business and lack thereof, and I’ve also learned a lot of things about the science of cooking, as we got into explaining it. One of the justifications for having professors do both research and teaching is that teaching stimulates questions and research. The other justification is that students make cheap labor for experiments, and they’re both true.
It turns out that the the notion of having to explain something focuses you on the right questions, and that has been very important for us. There were lots of new topics we came across when figuring out how to explain something else. Or we realized the world does know how something works, but we were prompted really to dive into it and find the folks that know. So I have learned a tremendous amount about cooking and about food science while trying to explain it to other people. I know probably twice as much as I did when I started writing the book.
This is a field where nobody knows everything and there are a lot of things that I still don’t understand. Science is an iterative process. Lord Kelvin knew everything about physics in his day, and Einstein did later in his day. And yet today, we know vastly more than either one of them did.
One of the things that was interesting on a project like this is that it was a team effort. A lot of books — and one of the wonderful things about books whether they are fiction or non-fiction — is that they can be a single person’s vision. But in this case, I chose a vision and a mission that was way more than a single person could do. And so I had to run this like I would run a software project or a research group.
At peak we had 36 people full time working on the book. We had about 18 for a period of 3.5 years overall. Now, that is wonderful and it has some issues. The wonderful part is that you benefit from everybody’s knowledge and you get pushed in ways that you wouldn’t have gotten pushed otherwise. There are lot of things where I would have said, ’oh, forget it, we don’t need to do that,’ but somebody else got excited about it and by the time I realized it, we had already done it.
The bad part is you have to negotiate things. You have to make decisions as a team. Somebody has to be Solomon and cut the baby sometimes and say, yes, that is enough. You may think that we didn’t have very many ’No’ decisions given that we have 2,400 pages. But in fact there was a ton of stuff we left out because I didn’t want to have 24,000 pages. Running a book project as a team is unusual and of course, it’s unheard of for novels.
It’s common for textbooks but most textbooks as a result lose a personal focus. They were created by a committee and they read like they were created by a committee. We are hoping that in this book we struck the right balance, which is what a research team, say, in computer science has to do. It is about finding the right balance between pushing the envelope in some ways, but being pragmatic enough and focused enough to get the task done.
We have a six-volume book and there is a whole lot we cut or left out, or didn’t finish, which we could easily make into volume seven or part of a revised edition one day. Also, we did nothing or very little in the book on dessert, baking, or pastry. In the cooking world there is savory cuisine and there is dessert, baking and pastry, and they are two really separate worlds. We drew the line there. So an obvious thing to do next would be dessert, baking and pastry. But we just finished 2,400 pages, which means we just finished proofreading 2,400 pages endlessly. My next book, at least for the next year, is no book at all. We’ve got to take a little bit of a breather.Modernist Cuisine The Art And Science Of Cooking Volume 2
Cooking, particularly as it’s practiced by either professional chefs or amateurs, is full of lore and legend that has no basis in any scientific reality. There are lots of myths. There are lots of bits of disinformation. Or where there is some valid basis, the valid idea is wrapped in several others around it that are quite different. Another interesting thing is that cooking as it’s typically taught and practiced is very backward looking. Most cook books are limited to ideas that are 40 or 50 years old. That sounds kind of crazy but it is really true.
The most recent set of innovations that have really gotten mainstream acceptance in cooking are the ideas of nouvelle cuisine or new American cuisine. These ideas started in the 1960s, blossomed in the ’70s and into the ’80s, and were largely set by 1985. There are a set of cooking techniques which chefs have pioneered from the mid-1980s onward. You can find them in a few books, for example, by Ferran Adrià, the chef at the restaurant El Bulli in Spain, or Heston Blumenthal, chef at the Fat Duck, or Grant Achatz of Alinea in Chicago.
But those are very much in the minority. Those books, as wonderful as they are, are a single chef talking about their vision. In terms of broad books that say, ’here is a step-by-step technique, here is how you cook with liquid nitrogen, here is how you cook suvee, here is how you cook with hydrocolloid gels,’ those topics are just not treated at all, or treated with great mysticism or superstition or misinformation.Another area that is full of bad facts is food safety. Most of what the majority of chefs have been taught about food safety is completely wrong, or at best very incomplete. In looking at food safety we found lots of bad information, lots of areas where the actual official government FDA specs contradict what most people actually do. We found other cases where the government FDA specifications or regulations are just wrong. They made mistakes. I met with the FDA in Washington, D.C. about this. They generally don’t have people coming and telling them that they made mistakes. The process isn’t oriented around that. So the whole food safety sector is one where we challenge lots of
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