Ancestors

Written by B Haas on 2025-01-04 at 19:53

I am reading a textbook with authors from Harvard and they are insufferable. Also wrong. And they get to carry on in their wrongness because Harvard

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Toot

Written by B Haas on 2025-01-04 at 20:00

The book I'm reading describes a class on the science of food and it's one pretentious name drop after another. Yes, haute cuisine can be really cool, but it's a very one-percenter take to highlight all of that without any acknowledgement of, say, food insecurity or the importance (and science) of the humble can in keeping people fed

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Descendants

Written by B Haas on 2025-01-04 at 20:06

Also the authors can't seem to help themselves from mentioning every 5 pages that they work at Harvard and this class was happening at Harvard. They called their friends, who happen to be a dozen internationally recognized chefs from places most people can never afford to eat it, and they just dropped by for a few public lectures at - did we mention? - Harvard

How nice

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Written by ❄️ Dr. Ferrous ❄️ on 2025-01-04 at 20:09

@belehaa reminded me of this scene from Trading Places https://youtu.be/lIjqdRiM3Pc?si=0uUUEBjwrQ7twfEI

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Written by B Haas on 2025-01-04 at 20:11

@DrFerrous Getting very "$10 banana" vibes at times

=> View attached media

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Written by ❄️ Dr. Ferrous ❄️ on 2025-01-04 at 20:15

@belehaa LOL

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Written by ❄️ Dr. Ferrous ❄️ on 2025-01-04 at 20:07

@belehaa ugh, I hate to ask, but will you message me the title? I think I need to read this.

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Written by B Haas on 2025-01-04 at 20:08

@DrFerrous Science and Cooking by Michael Brenner, Pia Sörensen, and David Weitz

I'm teaching Chemistry of Cooking this spring and was told this book has a couple useful chapters to supplement McGee

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Written by ❄️ Dr. Ferrous ❄️ on 2025-01-04 at 20:11

@belehaa Interesting that it includes the physics as well as chemistry. Is that what is additive to McGee?

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Written by B Haas on 2025-01-04 at 20:15

@DrFerrous Texture and elasticity I think are the main things

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Written by Das on 2025-01-04 at 20:07

@belehaa sigh yes (also gets me that it's such a physics take, and chemistry acknowledged with seemingly great reluctance; iirc)

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Written by Sam Levine on 2025-01-04 at 20:11

@SRDas @belehaa A science of food book that focuses on physics, gives short shrift to chemistry (and probably ignores biology entirely)? I'm shocked I tell you. Shocked.

(physics = respectable and manly, chemistry sort of wishy-washy, and biology = girly and therefore irrelevant)

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Written by B Haas on 2025-01-04 at 20:13

@SRLevine @SRDas There's a chapter on microbes 🤷🏼‍♀️

But yeah IMFs are totally conflated with bonds, and they talk about "molecules of salt," which makes my eye twitch

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Written by ❄️ Dr. Ferrous ❄️ on 2025-01-04 at 20:15

@belehaa @SRLevine @SRDas WTF. Kill it with fire.

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Written by Sam Levine on 2025-01-04 at 20:15

@belehaa @SRDas I wasn't even thinking microbes! I was thinking more elemental (ha!) how growing conditions can radically change how various types of produce taste.

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Written by ❄️ Dr. Ferrous ❄️ on 2025-01-04 at 20:18

@belehaa @SRDas @SRLevine the structure of an egg is fascinating… as is a kernel of wheat, so much BIO!

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Written by ❄️ Dr. Ferrous ❄️ on 2025-01-04 at 20:14

@SRLevine @SRDas @belehaa sounds about right, unfortunately. I wonder if they would even stoop to talk about such subjective ideas as flavor and taste.

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Written by Steve Gisselbrecht on 2025-01-04 at 21:53

@SRLevine @SRDas @belehaa

I was gonna link the relevant xkcd in response to this post and then remembered who I'm talking to.

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