About

Most of us do some sort of cooking on a daily basis; however how many of us don’t stop to think about why egg whites turn from clear to white when they are cooked, or what exactly occurs during caramelization.  Cooking is essentially just chemistry.  Justin Miller of the chemistry department at Hobart and William Smith Colleges recently designed a course to discuss the chemistry of cooking and to further investigate why various foods act the way they do on a molecular level.  This site will serve a public forum for discussion about food, the chemistry behind the various categories of food and how such foods interact with each other.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s