Introduction

1. Harold McGee on the History of Science and Cooking I

• science and kitchen goes back.
• French book 18th century - noble cuisine
• 1680 - Gas laws
• pressure cooker
• Digester suppers with Royal society, 1682
• Count Rumford: 1800 - low temperature meat cooking
• modern oven
• low temperatures give you best meat
• Justus von Leibig 1845:
• searing meat
• modern cookery book
• The US home economics 1900 - 1940