7 The Good, the Bad, and the Future of Cooking Science

Chapters in this book

1. Frontmatter i
2. Contents vii
3. Preface xi
4. Acknowledgments xv
5. 1 The Evolution of Cooking (2 Million–12,000 Years Ago) 1
6. 2 The Dawn of Agriculture Revolutionizes Cooking (12,000 Years Ago–1499) 19
7. 3 Early Science Inspires Creativity in Cooking (1500–1799) 41
8. 4 The Art of Cooking Embraces the Science of Atoms (1800–1900) 67
9. 5 Modern Science Transforms the Art of Cooking (1901–Present) 91
10. 6 Cooking Science Catches Fire! 115
11. 7 The Good, the Bad, and the Future of Cooking Science 139
12. Bibliography 167
13. Index 175