21130 Wed Aug 28 16:17:02 -0700 2002 5 1 San Francisco Bay Area 0 75057 For those interested, the Washington Post (link below) publishes Food Science columns by Robert Wolke. I think Wolke is a professor of chemistry at one of the universities back east. I have no idea if the articles are syndicated or if any other papers publish them, but since I've never heard of Wolke until heard him in an interview on NPR I thought a few others might find the articles of interest as well. Link: http://www.washingtonpost.com/wp-dyn/style/columns/food101/ Wed Aug 28 16:17:02 -0700 2002 0 Alan 1 75058 Wolke has recently published a book containing many of his past columns. It is entertaining and a quick read. I especially enjoyed his debunking of radiation hysteria and gourmet salt. Link: http://www.amazon.com/exec/obidos/tg/detail/-/0393011836/qid=1030565927/sr=1-1/ref=sr_1_1/102-7350988-4670565?v=glance&s=books Wed Aug 28 16:24:09 -0700 2002 75057 0 Paul Homchick 2 75080 Yes, his articles are very informative and the book is a good read. I'm including a link to Saute Wednesday - there is a link to several other food scientists, as well. Shirley Corriher is good and don't forget the Exploratorium's food science site that has been mentioned on this very SF chowhound site. Link: http://www.sautewednesday.com/ Wed Aug 28 19:30:00 -0700 2002 75058 0 gordon wing 3 75101 Thanks to both for the information! As it turns out, Wolke has his own website as well - see the link below. Link: http://www.professorscience.com/ Thu Aug 29 00:21:43 -0700 2002 75080 0 Alan 3 75334 The classic book on food science is "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee. This book is mentioned as one of the three "Bibles" on food in Ruhlman's "The Making of a Chef". McGee's book is entertaining, big, and just full of great information. If you've ever wondered how cheese is made, or pined for a scientifically proven way to get a perfect hard boiled egg, or if you have wondered "why" when you have a spectacular cooking failure, this is a book to have. Link: http://www.amazon.com/exec/obidos/ASIN/0684843285/ref=pd_sim_books/102-1062192-7424108 Sat Aug 31 14:59:24 -0700 2002 75080 0 Paul Homchick 1 75073 wow, i have never even heard of "mechanically seperated meat" but now i am thoroughly horrified and fascinated and will start reading labels with a vengeance. Thank god i buy all my meat on the bone from my local butcher. Wed Aug 28 18:21:34 -0700 2002 75057 0 jupiter