Sep 26, 2022
From “On Food and Cooking: The Science and Lore of The Kitchen” by Harold McGee
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From “On Food and Cooking: The Science and Lore of The Kitchen” by Harold McGee
“In John Milton's version of biblical creation, sweet plant smells are traces of the world's original innocence, the freedom from evil and death that it enjoyed before Adam ate the fruit of the Tree of Knowledge. Well, according to the knowledge that Adam's descendants have harvested from that tree, plant smells are actually the product of life-and-death constraint, the struggle of living things rooted in the ground to survive on a planet crawling with hungry animals. For all the beauty of Milton's poetry and the tradition that underlies it, this scientific account inspires its own sense of wonder and gratitude. Sweet plant smells are all the more precious for being so hard-won.”
– Harold McGee, Nose Dive: A Field Guide to the World’s Smells
After hesitating for several years, I finally got my hands into this book!
Highly recommended for those that enjoy science and cooking.
Chef Philippe, On Food and Cooking
What is the Flavor of Los Angeles?
When thinking of an airy, sugary meringue, baked Alaska or pavlova may be the first words to come to mind, but smog? Not quite.
You may have heard of the term terroir which explores changes in flavors based on differences in geographical locale, but aeroir is a rather new phenomenon. How can one possibly explore the tastes of air-- or rather air pollution? At the Center for Genomic Gastronomy, food scientist Nicola Twilley whipped up a simple solution for this fascinating question. Why not make smog-flavored meringues! Read more...
Photo Credit: Edible Geography
On Food and Cooking
Harold McGee
1984
Keys to Good Cooking
Harold McGee
2009
Harold McGee, “On Food and Cooking”, 2004.
Julia Child, Louisette Bertholle & Simone Beck, “Mastering the Art of French Cooking”, 1961 was the topic of an earlier blog post. Here I present: Harold McGee, “On Food and Cooking: The Science & Lore of the Kitchen”, 2004. This is a book with fifteen (15) chapters; and, the “table of contents” is shown BELOW. Chapter 1. “Milk & Dairy Products”. Chapter 2. “Eggs”. Chapter 3. “Meat”. Chapter 4.…
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