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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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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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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Toot

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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Descendants

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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