查看文章

The science of domestic and restaurant cooking has recently moved from the playground of a few interested amateurs into the realm of serious scientific endeavor. A number of restaurants around the world have started to adopt a more scientific approach in their kitchens, 1–3 and perhaps partly as a result, several of these have become acclaimed as being among the best in the world. 4, 5 Today, many food writers and chefs, as well as most gourmets, agree that chemistry lies at the heart of the very finest food available in some of the world’s finest restaurants. At least in the world of gourmet food, chemistry has managed to replace its often tarnished image with a growing respect as the application of basic chemistry in the kitchen has provided the starting point for a whole new cuisine. The application of chemistry and other sciences to restaurant and domestic cooking is thus making a positive impact in a very public …