I had to answer to a confuse message that I got by email :
No, cooking is not science !
Or more precisely, one can
speak of the "science of the cook", but this means only a knowledge, and
this knowledge can include advanced techniques. But in the meaning of
sciences of nature, it would be a nonsense to say that cooking is
science, as explained well in the introduction of the Handbook of
Molecular Gastronomy.
Cooking means "producing food", and this is technique + art
Sciences of nature mean "exploring the mechanisms of phenomena using the scientific method", ie.
- identification of phenomena
- quantitative characterization of phenomena (measurement)
- grouping the data in equations (said "laws" in the past)
-making theories, by the introduction of new concepts quantitatively compatible with the equations
- looking for theoretical consequences of the theory
- experimental tests of the theoretical predictions
- and so on forever, improving and improving the knowledge.
You
see : no common activity... but if you study the mechanisms of
phenomena occurring during cooking, then this science is called
molecular and physical gastronomy, or molecular gastronomy for short.
I add that there is a difference between technique, technology and science.
And
of course, I don't make a hierarchy between cooks, technologists and
scientists : a good scientist is better than a poor cook, and a good
cook is better than a poor scientist.
One
question to finish: why do some people want to say what they are not? In
big letters, in my office, it is written "you are what you make".
I.e.
if you cook you are a cook, and this is a wonderful (if do it well, if you like it)
If you do technology, you are a technologist, and this is wonderful (if you do it well, if you like it)
If you do scientific research, you are a scientist, and this is wonderful (if you do it well, if you like it)
If you teach, you are a teacher, and this is wonderful (if you do it well, if you like it)
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