Introduction: Cooking and Science, 1984 and 2004
This is the revised and expanded second edition of a book that I first published in 1984, twenty long years ago. In 1984, canola oil and the computer mouse and compact discs were all novelties. So was the idea of inviting cooks to explore the biological and chemical insides of foods. It was a time when a book like this really needed an introduction!
Twenty years ago the worlds of science and cooking were neatly compartmentalized. There were the basic sciences, physics and chemistry and biology, delving deep into the nature of matter and life. There was food science, an applied science...