The Kitchen as Laboratory - Columbia University Press Blog

March 26, 2012

The Science of Cotton Candy and More from The Kitchen as Laboratory

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...

February 3, 2012

Better Food Through Science — The Kitchen as Laboratory

“We strongly believe that the proper use of the scientific method in the areas of food design, production, and distribution can be of great benefit to society.”—Cesar Vega and David J. McClements We conclude our week-long feature on The Kitchen...

February 2, 2012

Bacon: The Slice of Life — The Kitchen as Laboratory

“Whether used as a breakfast meat, a cooking ingredient, or strictly for flavoring, bacon is one of the most universally enjoyed foods in the world. It is hard to deny that bacon is an important part of our most fundamental...

February 1, 2012

The Science of a Grilled Cheese Sandwich from The Kitchen as Laboratory

It is not everyday that we have the opportunity to have a post on grilled cheese sandwich, so we were glad to see that The Kitchen as Laboratory: Reflections on the Science of Food and Cooking opens with Jennifer Kimmel’s...

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Tag: The Kitchen as Laboratory

The Science of Cotton Candy and More from The Kitchen as Laboratory

Better Food Through Science — The Kitchen as Laboratory

Bacon: The Slice of Life — The Kitchen as Laboratory

The Science of a Grilled Cheese Sandwich from The Kitchen as Laboratory