Is cooking a type of science?
Cooking actually involves a lot of science; even though it’s classical presentation glosses over most of it. Chemistry and biochemistry explains a lot about the properties of ingredient, their selection, how and why properties change when they are mixed/cooked or otherwise transformed, and substitution possibilities. Heat transfer physics explains the what and why of cooking with heat and often gives insight as to why something didn’t heat/cook evenly/well and what you might need to do to get better results. One might even go so far to say that biology and agricultural science goes into the production of many of the raw ingredients used in cooking. The Food Network show “Good Eats” with Alton Brown often presents a greatly simplified version of the basic science behind many of the cooking ideas presented. Come to think of it, just playing the “Good Eats” series from their DVD set could satisfy the requirements of the questions you’re asking. If you don’t have access to cable tv, you ca
