culinary reactions

Book review: Culinary reactions (Simon Quellen Field)

Culinary Reactions: The Everyday Chemistry Of Cooking is a book for the scientists who love cooking or the cooks who love science. If you are neither of those, you might find this book frustrating. Consider yourself warned. The author Simon Quellen Field is the CEO of Kinetic MicroScience, a company that designs and sells science…Continue reading Book review: Culinary reactions (Simon Quellen Field)

comfort food

Comfort food

Comfort food is defined as “food that provides consolation or a feeling of well-being, typically having a high sugar or carbohydrate content and associated with childhood or home cooking.” (1) I recently went to a concert and realised that nostalgia does the same thing to music than to food, at least for me. Comfort music…Continue reading Comfort food