Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population-and the potential of cooking science is still largely untapped.
In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Preface Acknowledgments 1. The Evolution of Cooking (2 Million–12,000 Years Ago) 2. The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago–1499) 3. Early Science Inspires Creativity in Cooking (1500–1799) 4. The Art of Cooking Embraces the Science of Atoms (1800–1900) 5. Modern Science Transforms the Art of Cooking (1901–Present) 6. Cooking Science Catches Fire! 7. The Good, the Bad, and the Future of Cooking Science Bibliography Index
Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball's Milk Street and was the science editor for America's Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook's Science (2016).
Reviews for Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
Cook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science! -- Ali Bouzari, author of <i>Ingredient: Unveiling the Essential Elements of Food</i> Cook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosby's history of cooking provides a riveting education for your inner chef. -- Richard Wrangham, author of <i>Catching Fire: How Cooking Made Us Human</i> As a foodie myself I was delighted to see all suspicions confirmed in Cook, Taste, Learn-that advances in the culinary arts are commonly empowered by curious scientists who also happen to be hungry. -- Neil deGrasse Tyson, American Museum of Natural History
