If You Take A Scotch Whiskey And

The Physics Of Water Is Central To Cooking, Because Food Is Mostly Water. All Steak That You Cook Is Actually Boiled On The Inside.

Many Of The Things The Slow Food People Honor Were Innovations Within Historical Times. Somebody Had To Be The First European To Eat A Tomato.

Words Can Hurt You. In The Larger World, It Frames How People Think About You, And It Can Hurt You In Lots Of Little, Subtle Ways.

Three Things About Water Affect Almost All Of Cooking. First Are The Hydrogen Bonds, Which Is Why It Has An Incredibly High Boiling Point. Another Is That It's A Polar Molecule, So That It Dissolves A Lot Of Things, And There Are Things That Won't Mix With It. And Then There's How Much Energy It Takes To Heat Water.

No Ceo Ever Says, 'damnit, We Need To Increase Research!' I Want To Encourage Them To Do That.