$69.99
Buy this at thinkgeek.com
(11/16/10)
Some say cooking is an art form - that recipes are merely guidelines to what makes food delicious. You've seen it on TV: a porcine chef sweating enthusiastically over a steaming pot of jambalaya, while tossing fistfulls of spices and shouting "Wham!"...
See more
(11/16/10) Some say cooking is an art form - that recipes are merely guidelines to what makes food delicious. You've seen it on TV: a porcine chef sweating enthusiastically over a steaming pot of jambalaya, while tossing fistfulls of spices and shouting "Wham!" (or something more trademark-friendly). Chefs like that are good at what they do - they have a feel for cooking, but good food isn't art. It's science! What makes food delicious? Is it taste-receptors in the tongue? Can it be that all that makes food delicious is the molecular switching between guanosine diphosphate and guanosine triphosphate bound states on a G protein? Clearly that's a load of crap. Everybody knows G proteins only relate bitter and sweet tastes. We still have salty, sour and umami to cover. All told, the five recognized "basic" tastes - sweet, salt, sour, bitter, umami - are chemical processes. Ions here, receptors there, when all balanced out create these wonderful flavors. Any chemist knows that absolute precision is... See less