In the 1920s, freezing strategies, cafeterias, and quick food restaurants emerged. Looking into the corner of an ice cream sandwich cake in a clear 9×13 casserole dish. Slice out and plated to the facet topped with chocolate and caramel sauce. Frozen Tater Tots, Cheddar cheese, ground beef, and cream of mushroom soup combine for a comfort food classic. Potatoes are blended with warmed butter and milk to create those good, easy mashed potatoes everybody loves.

And their behavior could be pretty nicely described with a couple of simple rules. Twenty years in the past the worlds of science and cooking were neatly compartmentalized. There have been the fundamental sciences, physics and chemistry and biology, delving deep into the character of matter and life.

I wrote it to translate technical food science into cook-friendly kitchen science, something that had not but been accomplished in a systematic, complete means. And it contributed …