Details about The Food Lab: Better Home Cooking Through Science
The question is, if debunking von Liebig’s theory was such a simple task, why did it take nearly a hundred and fifty years to do it? The answer lies in the fact that cooking has always been considered a craft, not a science. Restaurant cooks act as apprentices, learning, but not questioning, their chefs’ techniques. Home cooks follow the notes and recipes of their mothers and grandmothers or cookbooks—perhaps tweaking them here and there to suit modern tastes, but never challenging the fundamentals.