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Well, cooking is applied physics. ...and applied chemistry, and I suppose you could make a case for applied biology as well. 
I have to agree that I find the most pleasure in books that provide context (cultural, sociological, scientific) for the food as well as just recipes.
ETA: Welcome to eGullet, Paul! It's a fine community, and whatever your culinary interests you'll probably find someone here to share them.
Well, cooking is applied physics. ...and applied chemistry, and I suppose you could make a case for applied biology as well.
I have to agree that I find the most pleasure in books that provide context (cultural, sociological, scientific) for the food as well as just recipes.
By Varmint,
