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FOOD QUOTES SECTION

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Chemistry Quotes

“Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science.”
Frederick Accum (1769-1838)

“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
Marcel Boulestin

“When we decode a cookbook, every one of us is a practicing chemist. Cooking is really the oldest, most basic application of physical and chemical forces to natural materials.”
Arthur E. Grosser (Professor of Chemistry at McGill University) The New York Times, May 29, 1984

“Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.”
Julia Child (1912-2004)

“Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy.”
Lucien Tendret (1825-1896)
'La Table au pays de Brillat-Savarin'

“Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.”
Dave Barry