ABSTRACT
The world of cooking is full of pertinent statements on how to do things and occasionally, why one should follow the advice given. Such practices are questionable and provide rich research material for various disciplines, including geography (distribution of food practices), history (evolution of food practices), and, of course, physics and chemistry (what is the rationale behind these practices?). In the 1950s, students mainly learned recipes and were only supposed to reproduce these “traditional” recipes. In the 1970s came “nouvelle cuisine”: new dishes had a strong appeal for chefs and customers. In the 2000s, science started to be injected into professional cookery books. Nowadays, the tendency is growing, and culinary programs contain more and more science for fewer and fewer recipes.
