I have a secret hope that science will make cooking a little easier to understand, a bit less mysterious. If it is working or not I will only know through your feedback.
Papin
Not my real name. Denis Papin was a fellow of the Royal Society and inventor of the steam digestor, what we like to call pressure cooker. I live near Washington, DC in the United States. I worked as a physicist for a decade (editing journals, getting funding, finding postdocs, and publishing once in a while). I had fun doing that, but I stumbled on a really cool problem that had to be solved outside academia, so I left.
I always had fun reading about the science of cooking, which is chemistry, cell biology, soft condensed matter, with some psychology thrown in. But it’s not the area of my research.
My e-mail is
Solve et coagula was a motto for alchemists: take the soil, dissolve it, rejoin it. Not too far from what cooks do: take from the soil, heat it, plate it.