josé andrés george washington university food course: class 4, the science of food

Science and Food

Harold McGee, On Food & Cooking

Fire transforms matter and Homo

Richard Wrangham, Catching Fire: How Cooking Made us Human

Prehistory: 3000 years ago

Domesticated food plants & animals, controlled heat, fermentation

Renaissance science: ice cream & sorbets

The Royal Society: pressure cooking

Denys Papin, 1681

Count Rumford: low-temperature cooking

Nicolas Appert: preserving cooked foods

Louis Pasteur: microbes in foods

Academic science assists food manufacturing

Prof. Samuel Prescott, MIT

William Underwood

Academic science assists food manufacturing

Academic science assists food manufacturing

Government science supports food security

The FDA Poison Squad

Harvey W. Wiley

Modern food science & technology

Classic French cookingAntonin Carême, 1820s

Auguste Escoffier, 1900--

1960s: Nouvelle cuisine

Jacques Maximin, Cannes, 1987:“To be creative means not copying”

Nouvelle cuisine

1994: Ferran Adrià, vegetable panaché

2003: Nueva nouvelle cuisine

Nueva nouvelle cuisine

José Andrés,

Olive-oil bonbon

Nueva nouvelle cuisine

Modernist cuisine: Heston Blumenthal

hot & iced tea

fluid-gel sauces

David Arnold

Precision cooking

Georges Pralus, Jean Troisgros, Joël Robuchon, Bruno Goussault

Modernist cuisine

Nathan Myhrvold