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The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

— Alton Brown

Sentiment: NEGATIVE

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✓Similar Perspectives

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

— Nathan Myhrvold

Science means simply the aggregate of all the recipes that are always successful. All the rest is literature.

— Paul Valery

Everything in food is science. The only subjective part is when you eat it.

— Alton Brown

Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory.

— Laura Esquivel

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

— Nathan Myhrvold

Cooking is chemistry, really.

— Joel Robuchon

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

— David Chang

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

— Rene Redzepi

No chaos, no creation. Evidence: the kitchen at mealtime.

— Mason Cooley

Science is what scientists do.

— Dennis Flanagan

✗Opposing Perspectives

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