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Food Chemistry

Food is applied chemistry. Joanne Chang describes why temperature of ingredients is an important factor in Baking for Beginners: An Introduction to Temperature

You may read this and think: High maintenance! Picky! Temperamental! But I hope you’ll view it like this: Pastry is logical and consistent and wonderfully fun, and once you understand the importance of various temperatures you’re on the road to becoming a great baker.

There are a number of chefs who have taken on the nature of food preparation in terms of what is known about the natural sciences.

Al Dente says they are where “Serious gastronomy meets culinary calamity®”,

Joe Pastry is about baking techniques, history, and science.

Serious Eats “is a website focused on celebrating and sharing food enthusiasm through blogs and online community.”

Crepes of Wrath claims to be “where great food doesn’t have to be expensive or time consuming.”

Candy Professor claims to be where “you’ll find the forgotten, the strange, the curious, the surprising” about candy.

Roadfood isn’t about food itself but where you can find it while traveling – “The most memorable local eateries along the highways and back roads of America” – watch out for unintended responses to the pictures.

The Good Eats Fan Page is for those who can appreciate the Food Network’s Good Eats show with Alton Brown.

Food preparation for the table is from a kitchen to table perspective. There is another segment that involves the connection between source and the kitchen. That gets into its own collection of technologies and techniques and also branches off into the survivalist and self sufficiency contingents. Lot’s of good stuff there, too.

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