Philosophy
Othmer Library...
Alton Brown--science and cooking
Cooking...the good and the bad
Liquid nitrogen and culinary art?
Science and stove top goodies
Some culinary science
Ted Russin...CP Kelco...food science
Thanksgiving 2008
- The Meanings Of Food
Doing the dishes last night, it struck me how differently different people see food. To TheWife, for example, food is medicine. The purpose of eating is to change the body's chemistry and cooking is an apothecary's art, preparing something to...
- A Culinary Scam?
For the most part, for-profit educational institutions make huge promises, take your money, and give nothing. I have been good friends with a chef and restaurant owners and they say it is more than bending over a hot stove. The restaurant business is...
- Ted Russin...cp Kelco...food Science
Edible beads. "Food science can be yummy" Ted Russin helps top chefs stay at (and sharpen) the cutting edge of what's possible in food by Betty Hallock April 29th, 2009 Los Angeles Times "It's like being a choreographer. You have to have a...
- Cooking...the Good And The Bad
"Cooking Has Been Both Boon and Bane for Humans" by Michael Wall February 13th, 2009 Wired Raw-food devotees take note: Your diet is not in any way natural. Humans are as adapted to cooking our food as cows are to eating grass, or ticks are to sucking...
- Science And Stove Top Goodies
"At the Stove, a Dash of Science, a Pinch of Folklore" by Kenneth Chang January 6th, 2009 The New York Times My mother, when she still cooked, always added a dash of sugar to the vegetables she stir-fried. She said it preserved the bright green of the...
Philosophy
Culinary books--old
Othmer Library...
- Culinary chemistry: Culinary chemistry, exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food (London, 1821).
- "There is death in the pot": A treatise on adulterations of food, and culinary poisons: exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy; and methods of detecting them (London, 1820)
- Brewing: A treatise on the art of brewing: exhibiting the London practice of brewing porter, brown stout, ale, table beer and various other kinds of malt liquors (London, 1820)
- Winemaking: A treatise on the art of making wine from native fruits : exhibiting the chemical principles upon which the art of wine making depends; the fruits best adapted for home made wines, and the method of preparing them (London , 1820)
Alton Brown--science and cooking
Cooking...the good and the bad
Liquid nitrogen and culinary art?
Science and stove top goodies
Some culinary science
Ted Russin...CP Kelco...food science
Thanksgiving 2008
- The Meanings Of Food
Doing the dishes last night, it struck me how differently different people see food. To TheWife, for example, food is medicine. The purpose of eating is to change the body's chemistry and cooking is an apothecary's art, preparing something to...
- A Culinary Scam?
For the most part, for-profit educational institutions make huge promises, take your money, and give nothing. I have been good friends with a chef and restaurant owners and they say it is more than bending over a hot stove. The restaurant business is...
- Ted Russin...cp Kelco...food Science
Edible beads. "Food science can be yummy" Ted Russin helps top chefs stay at (and sharpen) the cutting edge of what's possible in food by Betty Hallock April 29th, 2009 Los Angeles Times "It's like being a choreographer. You have to have a...
- Cooking...the Good And The Bad
"Cooking Has Been Both Boon and Bane for Humans" by Michael Wall February 13th, 2009 Wired Raw-food devotees take note: Your diet is not in any way natural. Humans are as adapted to cooking our food as cows are to eating grass, or ticks are to sucking...
- Science And Stove Top Goodies
"At the Stove, a Dash of Science, a Pinch of Folklore" by Kenneth Chang January 6th, 2009 The New York Times My mother, when she still cooked, always added a dash of sugar to the vegetables she stir-fried. She said it preserved the bright green of the...