Human beings quickly become accustomed to the world they grow up in. We take it for granted that aircraft fly, some cheese has holes in it, dust in grey, glue sticks, coffee tends to keep you awake, fire burns and so do your eye when onions are being chopped mobile telephones drop out and washing machines seem to like nothing better than to gobble up socks. But why? The world of every day offers many fascinating puzzles and the explanations often cause us to look at things in a different way.
Why can't we do physics and chemistry in the kitchen?
It's true that everything we do in the kitchen has something to do with physics or chemistry, from cooking our food to freezing it. This is because rising and falling temperatures, even just mixing and stirring, can cause changes to occur. This molecules that make up foodstuffs, the water or oil they are cooked in and the air in the environment all undergo chemical reactions. These days, even top chefs make use of our better understanding of the physics and chemistry of cookery to improve their creations.
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