The science of food
This week, families across the country will gather around the table to celebrate the Thanksgiving Holiday. It’ll be a time to reflect, share stories, and perhaps most importantly, eat. So, to celebrate the occasion, we’ll revisit an interview about the science behind cooking.
Shirley Corriher is a food scientist and author of CookWise: The Hows and Whys of Successful Cooking. Earlier this year, she came to the University of Missouri to talk about food-writing and the science behind getting exactly what you want out of food. KBIA’s Lee Jian Chung had a chance to talk to Corriher before her lecture, and spoke about her training under Julia Child and how to cook vegetables the proper way.
Note: This interview originally aired on March 15, 2012.