Food Chemistry Quotes & Sayings

We may regard the cell quite apart from its familiar morphological aspects, and contemplate its constitution from the purely chemical standpoint. We are obliged to adopt the view, that the protoplasm is equipped with certain atomic groups, whose function especially consists in fixing to themselves food-stuffs, of importance to the cell-life. Adopting the nomenclature of organic chemistry, these groups may be designated side-chains. We may assume that the protoplasm consists of a special executive centre (Leistungs-centrum) in connection with which are nutritive side-chains... The relationship of the corresponding groups, i.e., those of the food-stuff, and those of the cell, must be specific. They must be adapted to one another, as, e.g., male and female screw (Pasteur), or as lock and key (E. Fischer). — Paul R. Ehrlich

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. — Marcel Boulestin

What does cookery mean? It means the knowledge of Medea and of Circe,
and of Calypso, and Sheba. It means knowledge of all herbs, and fruits, and
balms and spices ... It means the economy of your great-grandmother and the
science of modern chemistry, and French art, and Arabian hospitality. It
means, in fine, that you are to see imperatively that everyone has something
nice to eat. — John Ruskin

Without an acquaintance with chemistry, the statesman must remain a stranger to the true vital interests of the state, to the means of its organic development and improvement; ... The highest economic or material interests of a country, the increased and more profitable production of food for man and animals, ... are most closely linked with the advancement and diffusion of the natural sciences, especially of chemistry. — Justus Von Liebig

Genes do not make you, any more than brain chemistry makes you hungry, food makes you breathe, breathing makes you die. — Johnny Rich

They say that vegetable food is not sufficiently nutritious. But chemistry proves the contrary. So does physiology. So does experience ... And again: the largest and strongest animals in the world are those which eat no flesh-food of any kind - the elephant and the rhinoceros. — R. Trall

The brain chemistry that drives the addict to seek pleasure beyond the point of satiety is similar, whether the user favours Jack Daniels or Jack-in-the-Box. — Vera Tarman

Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science. — Friedrich Accum

You were sizzling, like sausages in a frying pan. — Kristina Adams

Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better. — Nathan Myhrvold

In the 21st century our tastes buds, our brain chemistry, our biochemistry, our hormones and our kitchens have been hijacked by the food industry. — Mark Hyman

I love Alton Brown's show 'Good Eats,' about the chemistry of food. It's really thoughtful. — Ina Garten

To him food was identity, culture, family, how you define home and love and who you are - all of it at once ... It's not just the pie. It's the chemistry and physics. It's place and time and history and religion and music ... I felt blurred by his presence, overwhelmed with double vision - the world as I was seeing it and the world as Henry would have. — Bridget Asher

The daughter of Lithuanian immigrants, born with a precocious scientific intellect and a thirst for chemical knowledge, Elion had completed a master's degree in chemistry from New York University in 1941 while teaching high school science during the day and preforming her research for her thesis at night and on the weekends. Although highly qualified, talented, and driven, she had been unable to find a job in an academic laboratory. Frustrated by repeated rejections, she had found a position as a supermarket product supervisor. When Hitchings found Trudy Elion, who would soon become on of the most innovative synthetic chemists of her generation (and a future Nobel laureate), she was working for a food lab in New York, testing the acidity of pickles and the color of egg yolk going into mayonnaise. Rescued from a life of pickles and mayonnaise ... — Siddhartha Mukherjee

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science. — Alton Brown