Science of Cooking
The application of scientific knowledge to cooking
and gastronomy has become known as molecular
gastronomy. This is a subdiscipline of food science.
Important contributions have been made by scientists,
chefs and authors such as Herve This (chemist),
Nicholas Kurti (physicist), Peter Barham (physicist),
Harold McGee (author), Shirley Corriher (biochemist,
author), Heston Blumenthal (chef), Ferran Adria
(chef), Robert Wolke (chemist, author) and Pierre
processes central to cooking include the Maillard
reaction - a form of non-enzymatic browning involving
an amino acid, a reducing sugar and heat.