The editors of The Kitchen as Laboratory: Reflections on the Science of Food and Cooking have put together a great slide show on Huffington Post that underscore some of the aims of their book.
In the slideshow, the authors describe and depict how science reveals and describes such phenomenon as the crispiness of a french fry, how to make stretchy ice cream, how a dog brush can make for a perfectly crispy duck, and the science of cotton candy.
In their piece for Huffington Post, the editors write,
We present a global collection of essays, written by chefs and scientists aimed to advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
The essays in The Kitchen as Laboratory cover a range of food creations, their history and culture. They consider the significance of an eater’s background and dining atmosphere and the importance of a chef’s methods, as well as the strategies used to create a great diversity of foods and dishes.