Cooking And Science Quotes & Sayings

I was a pretty good physicist in my time. Too good - good enough to realize that all our science is just a cookery book, with an orthodox theory of cooking that nobody's allowed to question, and a list of recipes that mustn't be added to except by special permission from the head cook. — Aldous Huxley

I believe that forcing researchers to eat their own cooking whenever possible solves a serious problem in science. — Nassim Nicholas Taleb

I like the old school heavy metal bands like AC/DC and Aeromith. I like that type of music. As the director, I tried to influence the type of music the bands in the movie would play. — Dolph Lundgren

Still, the best augurs are those who divine from the portents of the past. They compile phenomenal records. — Glen Cook

It's not about exact measurements or ingredients', shrugged Lomax, when Joseph complained. 'Good food is about feeling. Cooking is an art, not a science. You got to have soul to feed people right.' He smiled. 'That's what this is. Soul food. — Alex George

Whatever a scientist is doing - reading, cooking, talking, playing - science thoughts are always there at the edge of the mind. They are the way the world is taken in; all that is seen is filtered through an everpresent scientific musing. — Vivian Gornick

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent
science, mathematics, energy, history, experience
and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create. — Julia Child

It is quite normal to see good intentions, when not carried out with moderation, urging men to actions which are truly vicious. — Michel De Montaigne

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering. — Alton Brown

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else ... It's the science that the world of cooking generates: science of butter; science of the croissant. — Ferran Adria

Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies - loaf givers. — John Ruskin

Iron and coal dominated everywhere, from grey to black: the black boots, the black stove-pipe hat, the black coach or carriage, the black iron frame of the hearth, the black cooking pots and pans and stoves. Was it a mourning? Was it protective coloration? Was it mere depression of the senses? No matter what the original color of the paleotechnic milieu might be it was soon reduced by reason of the soot and cinders that accompanied its activities, to its characteristic tones, grey, dirty-brown, black. — Lewis Mumford

Baking was a science, precise, just mix it all together and let the oven do the work. But actually cooking, she couldn't cook a tasty meal if her life depended on it. — Allie Burke

Whether or not you agree that trimming and cooking are likely to lead on to downright forgery, there is little to support the argument that trimming and cooking are less reprehensible and more forgivable. Whatever the rationalization is, in the last analysis one can no more than be a bit dishonest than one can be a little bit pregnant. Commit any of these three sins and your scientific career is in jeopardy and deserves to be. — Charles Thomas Jackson

For me, a kitchen is like science fiction. I only go there to open the refrigerator and take something out. — Ann-Margret

The honor of a country depends much more on removing its faults than on boasting of its qualities. — Giuseppe Mazzini

He confessed to stalking, torturing, and assaulting 400 children while traveling the country. — Deborah Blum

I read recipes the same way I read science fiction. I get to the end and say to myself well, that's not going to happen — Rita Rudner

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved. — Wylie Dufresne

Chemists are, on the whole, like physicists, only 'less so'.They don't make quite the same wonderful mistakes, and much what they do is an art, related to cooking, instead of a true science. They have their moments, and their sources of legitimate pride. They don't split atoms, as the physicists do. They join them together, and a very praiseworthy activity that is. — Anthony Standen

I think there's a point at which you know how you dress isn't going to affect how much you do in life. — Diane Sawyer

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef. — Nathan Myhrvold

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry. — Wylie Dufresne

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that. — Alton Brown

Although the cooking of food presents some unsolved problems, the quick warming of cooked food and the thawing of frozen food both open up some attractive uses ... There is no important reason why the the housewife of the future should not purchase completely frozen meals at the grocery store just as she buys quick frozen vegetables. With a quick heating, high-frequency unit in her kitchen, food preparation from a pre-cooked, frozen meal becomes a simple matter. — Chauncey Guy Suits

The confidence in the unlimited power of science is only too often based on a false belief that the scientific method consists in the application of a ready-made technique, or in imitating the form rather than the substance of scientific procedure, as if one needed only to follow some cooking recipes to solve all social problems. It sometimes almost seems as if the techniques of science were more easily learnt than the thinking that shows us what the problems are and how to approach them. — Friedrich August Von Hayek

Cook's The Science of Good Cooking was also helpful. — Randall Munroe

There is no tomorrow. Time cannot be saved and spent. There is only today and how we choose to live it. The future is unknowable and unpredictable; it offers no clear path to happiness. Science will not save us. Each of us, then, needs to cobble together a daily routine filled with basic human pleasures, wedded, to be sure, to the best that modernity has to offer. It is a life of compromise rather than extremes. It is a touch of the old and a taste of the new. And cooking, it seems to me, offers the most direct way back into the very heart of the good life. It is useful, it is necessary, it is social, and it offers immediate pleasure and satisfaction. It connects with the past and ensures the future. Standing in front of a hot oven, we remind ourselves of who we are, of what we are capable of and how we might stumble back to the center of happiness. Effort and pleasure go hand in hand. — Christopher Kimball

There is no time with my bitchface sister, budding teenage romance, shadowy, nefarious businessmen lurking and Rhonda baffling science by being the first case of a walking, talking, cooking, grocery shopping coma patient — Kristen Ashley

I'm telling you, the Oriental people, they're slowly taking over. — Rob Ford

Architecture might be more sportive and varied if every man built his own house, but it would not be the art and science that we have made it; and while every woman prepares food for her own family, cooking can never rise beyond the level of the amateur's work. — Charlotte Perkins Gilman