A Quote by Wylie Dufresne
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
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In my school, the brightest boys did math and physics, the less bright did physics and chemistry, and the least bright did biology. I wanted to do math and physics, but my father made me do chemistry because he thought there would be no jobs for mathematicians.
When World War II came along, which was when I was a teenager, we all expected we would have anthrax bombs and this kind of stuff. We thought it would be a biological war. Fortunately it wasn't and, but it's because the danger is still there and by some miracle we escaped all that, so you never can tell what it going to happen, but biology certainly could be even worse than physics and chemistry.
The musicians are really on board, they're doing a great job together. There is some kind of a good chemistry, I would say affectionate chemistry and it's a huge promise of success.
We would be glad to have your friend come here to study, but tell him that we teach Chemistry here and not Agricultural Chemistry, nor any other special kind of chemistry. ... We teach Chemistry.
Supramolecular chemistry, the designed chemistry of the intermolecular bond, is rapidly expanding at the frontiers of molecular science with physical and biological phenomena.
And the actual achievements of biology are explanations in terms of mechanisms founded on physics and chemistry, which is not the same thing as explanations in terms of physics and chemistry.
Though we feel we can choose what we do, our understanding of the molecular basis of biology shows that biological processes are governed by the laws of physics and chemistry and therefore are as determined as the orbits of the planets.
Molecular chemistry, the chemistry of the covalent bond, is concerned with uncovering and mastering the rules that govern the structures, properties and transformations of molecular species.
You won't see me writing about particle physics, or even planetary geology, or chemistry. I practically failed chemistry, and if I had to write a book in any of those areas, I don't think it would go well.
The language of chemistry simply does not mesh with that of biology. Chemistry is about substances and how they react, whereas biology appeals to concepts such as information and organisation. Informational narratives permeate biology.
I think you either have chemistry or you don't. If you could create chemistry in the editing room then there would be no films without chemistry, obviously, because there are a lot of good editors out there who'd be able to take care of that then if that's how it really worked.
Now we see evolutionary trends in a variety of areas ranging from atomic and molecular physics through fluid mechanics, chemistry and biology to large scale systems of relevance in environmental and economic sciences
It is ... a sign of the times-though our brothers of physics and chemistry may smile to hear me say so-that biology is now a science in which theories can be devised: theories which lead to predictions and predictions which sometimes turn out to be correct. These facts confirm me in a belief I hold most passionately-that biology is the heir of all the sciences.
No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.
When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.
Similarly for marking exercises, quantitative exercises, maybe not so much in mathematics, but certainly problem sets in physics, chemistry, and engineering and things like that where answers and methods are clear cut, absolutely. I would like to see that done online.
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