Science of Cooking

<h2 >Science of cooking</h2>

<div class="rellink relarticle mainarticle" >Main article: <a href="http://en.wikipedia.org/wiki/Molecular_gastronomy" title="Molecular gastronomy" >molecular gastronomy</a></div>

A <a href="http://en.wikipedia.org/wiki/Restaurant" title="Restaurant" >restaurant</a> <a href="http://en.wikipedia.org/wiki/Kitchen" title="Kitchen" >kitchen</a> in Munich, Germany (Haxnbauer restaurant).</div>

</div>

A kitchen in <a href="http://en.wikipedia.org/wiki/Beijing" title="Beijing" >Beijing</a>, <a href="http://en.wikipedia.org/wiki/China" title="China" >China</a> with an assortment of foods.</div>

</div>

<p >The application of <a href="http://en.wikipedia.org/wiki/Scientific_knowledge" title="Scientific knowledge" class="mw-redirect" >scientific knowledge</a> to cooking and <a href="http://en.wikipedia.org/wiki/Gastronomy" title="Gastronomy" >gastronomy</a> has become known as <a href="http://en.wikipedia.org/wiki/Molecular_gastronomy" title="Molecular gastronomy" >molecular gastronomy</a>. This is a subdiscipline of <a href="http://en.wikipedia.org/wiki/Food_science" title="Food science" >food science</a>. Important contributions have been made by scientists, chefs and authors such as <a href="http://en.wikipedia.org/wiki/Herve_This" title="Herve This" class="mw-redirect" >Herve This</a> (chemist), <a href="http://en.wikipedia.org/wiki/Nicholas_Kurti" title="Nicholas Kurti" >Nicholas Kurti</a> (physicist), <a href="http://en.wikipedia.org/wiki/Peter_Barham" title="Peter Barham" >Peter Barham</a> (physicist), <a href="http://en.wikipedia.org/wiki/Harold_McGee" title="Harold McGee" >Harold McGee</a> (author),<a href="http://en.wikipedia.org/wiki/Shirley_Corriher" title="Shirley Corriher" >Shirley Corriher</a> (biochemist, author), <a href="http://en.wikipedia.org/wiki/Heston_Blumenthal" title="Heston Blumenthal" >Heston Blumenthal</a> (chef), <a href="http://en.wikipedia.org/wiki/Ferran_Adria" title="Ferran Adria" class="mw-redirect" >Ferran Adria</a> (chef), <a href="http://en.wikipedia.org/wiki/Robert_Wolke" title="Robert Wolke" >Robert Wolke</a> (chemist, author) and <a href="http://en.wikipedia.org/wiki/Pierre_Gagnaire" title="Pierre Gagnaire" >Pierre Gagnaire</a>(chef).

Chemical processes central to cooking include the<a href="http://en.wikipedia.org/wiki/Maillard_reaction" title="Maillard reaction" >Maillard reaction</a> - a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat.</p>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Cooking&action=edit&section=15" title="Edit section: Home-cooking vs. factory cooking" >edit</a>]Home-cooking vs. factory cooking</h2>

<p >Although cooking has traditionally been a process carried out informally in a <a href="http://en.wikipedia.org/wiki/Home" title="Home" >home</a> or around a<a href="http://en.wikipedia.org/wiki/Communal_oven" title="Communal oven" >communal fire</a>, cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. <a href="http://en.wikipedia.org/wiki/Bakery" title="Bakery" >Bakeries</a> were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In the present day, <a href="http://en.wikipedia.org/wiki/Factory" title="Factory" >factory</a> food preparation has become common, with many "ready-to-eat" foods being prepared and cooked in factories and home cooks using a mixture of<a href="http://en.wikipedia.org/wiki/From_scratch" title="From scratch" >scratch made</a>, and factory made foods together to make a <a href="http://en.wikipedia.org/wiki/Meal" title="Meal" >meal</a>.

"Home-cooking" may be associated with <a href="http://en.wikipedia.org/wiki/Comfort_food" title="Comfort food" >comfort food</a>, and some commercially produced foods are presented through <a href="http://en.wikipedia.org/wiki/Advertising" title="Advertising" >advertising</a> or <a href="http://en.wikipedia.org/wiki/Packaging" title="Packaging" class="mw-redirect" >packaging</a> as having been "home-cooked", regardless of their actual origin.</p>

<tr>

<td ><i><b><a href="http://en.wikipedia.org/wiki/Portal:Food" title="Portal:Food" >Food portal</a></b></i></td>

</tr>

</tbody></table>

</div>

<div class="rellink relarticle mainarticle" >Main article: <a href="http://en.wikipedia.org/wiki/Outline_of_food_preparation" title="Outline of food preparation" >Outline of food preparation</a></div>

<ul >

<li ><a href="http://en.wikipedia.org/wiki/Carry_over_cooking" title="Carry over cooking" >Carry over cooking</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Control_of_fire_by_early_humans" title="Control of fire by early humans" >Control of fire by early humans</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Cooker" title="Cooker" >Cooker</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Cooking_weights_and_measures" title="Cooking weights and measures" >Cooking weights and measures</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Cuisine" title="Cuisine" >Cuisine</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Culinary_arts" title="Culinary arts" class="mw-redirect" >Culinary arts</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Culinary_profession" title="Culinary profession" class="mw-redirect" >Culinary profession</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Cooking_school" title="Cooking school" >Cooking school</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Dishwashing" title="Dishwashing" >Dishwashing</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Food_and_cooking_hygiene" title="Food and cooking hygiene" class="mw-redirect" >Food and cooking hygiene</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Food_industry" title="Food industry" >Food industry</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Food_preservation" title="Food preservation" >Food preservation</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Food_writing" title="Food writing" >Food writing</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Foodpairing" title="Foodpairing" >Foodpairing</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Gourmet_Library_and_museum" title="Gourmet Library and museum" class="mw-redirect" >Gourmet Library and museum</a></li>

<li ><a href="http://en.wikipedia.org/wiki/High_altitude_cooking" title="High altitude cooking" >High altitude cooking</a></li>

<li ><a href="http://en.wikipedia.org/wiki/International_food_terms" title="International food terms" class="mw-redirect" >International food terms</a></li>

<li ><a href="http://en.wikipedia.org/wiki/List_of_food_preparation_utensils" title="List of food preparation utensils" >List of food preparation utensils</a></li>

<li ><a href="http://en.wikipedia.org/wiki/List_of_recipes" title="List of recipes" >List of recipes</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Nutrition" title="Nutrition" >Nutrition</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Recipe" title="Recipe" >Recipe</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Scented_water" title="Scented water" >Scented water</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Spice" title="Spice" >Spices</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Staple_(cooking)" title="Staple (cooking)" class="mw-redirect" >Staple (cooking)</a></li>

</ul>

</div>