Interest in food science
Posted 14 October 2003 - 09:37 AM
It seems to me that your book, along with Shirley Corriher's Cookwise, really sparked an interest in "food science" among cooks. The popularity of Wolke's Food 101 column and, in a lighter vein, Alton Brown's show and books seems to indicate that it's growing. Have you noticed an increase in interest about the "hows and whys" of cooking among your readers, or are they primarily interested in recipes and reviews?
And, as an aside, can we ever expect to see a sequel to French Fry?
Janet A. Zimmerman, aka "JAZ"
eG Ethics signatory
About.com guide, Cooking for Two
Ten ways you can help the Society for Culinary Arts & Letters
Posted 14 October 2003 - 11:53 AM
Practical science (as opposed to theoretical) is really nothing more than an attempt to rationally explain the things that we see happening around us.
And then there's the really cool "Hey Martha" effect (so named by an old editor of mine who loved to put weird stories on the cover on the theory that some old guy would read it and say "Hey Martha, you gotta read this").