From NPR …
“Food, like anything else in the physical world, obeys the laws of physics,” explains Nathan Mhyrvold, co-author of Modernist Cuisine: The Art and Science of Cooking. “The fact is when you whisk together some oil and lemon juice and make mayonnaise, you’re using the principles of physics and chemistry there, too. I think that understanding how those principles affect cooking helps you cook better.”
That scientific approach to food is part of the modernist movement, which strives to understand science in the kitchen and to use new technologies and techniques to change how people eat and appreciate food.
Source: Linda Wertheimer, NPR
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