Agriculture & Food Systems · Culinary Arts
A topic within Culinary Arts, itself one of 12 topics in that field and part of Agriculture & Food Systems.
2 works
Harvard University, with Ferran Adrià and José Andrés
Opens a course pairing chefs with physicists to argue that everyday kitchen techniques — searing, emulsifying, gelling — are applications of the same phase transitions and heat transfer that govern the rest of physical chemistry.
link checked 17 Sept 2026H. S. Grindley & Timothy Mojonnier
Measures precisely how much protein, fat and mineral matter meat loses under roasting, boiling and braising, and finds that high, fast dry heat conserves nutrients that slow moist cooking dissolves away into the liquid.
link checked 17 Sept 2026