| |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Open Forum With Harold McGee Q&A with Harold McGee author of On Food And Cooking. This forum is now closed |
| | Thread Tools |
|
#1
12-11-2005, 06:00 PM
| ||||
| ||||
 Constant Formula in Food Science Mr Mcgee in your opinion what is the one constant in food science, in other words the one formula that all else can be based or built upon? |
|
#2
12-12-2005, 11:58 AM
| ||||
| ||||
| In my opinion there’s no such thing! In a way, the one outstanding fact or “constant” about food is its diversity and complexity and irreducibility. And then there’s the variability of our experience of food, depending the taste and smell receptors that our parents gave us, and our life experiences, early and late. I don’t think we’ll ever find an E=mc^2 for food. Harold |
| Bookmarks |
| Thread Tools | |
|
|
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Food Science for the student-cook | Jim | Open Forum With Harold McGee | 2 | 12-11-2005 03:50 PM |
| Food Science | leftychef | Food & Cooking Questions and Discussion | 5 | 12-08-2005 08:05 PM |
| Food Science | siserilla | Culinary Schools \ Culinary Students | 9 | 09-21-2005 08:04 AM |
| Kitchen/Food Science | Nicholas | Food & Cooking Questions and Discussion | 18 | 10-20-2004 11:03 AM |
| food science | shahar | Food & Cooking Questions and Discussion | 4 | 01-17-2000 08:35 AM |
