Since I started eating paleo(ish), I’ve been doing a lot more cooking.  I’ve always like to cook but was limited to about 8 different dishes, 4 of which are different kinds of chili.  I’m learning a lot about the basics for the first time now.  As somebody who’s always been interested in science, and newly interested in cooking, I really liked this articel.

“Cooking is a field that has in recent years seen a shift from the artistic to the scientific. While there are certainly still subjective and somewhat impenetrable qualities to one’s cuisine — de gustibus non est disputandum — there is an increasing rigor in the kitchen. From molecular gastronomy to Modernist Cuisine, there is a rapid growth in the science of cooking.

“And mathematics is also becoming part of this. For example, Michael Ruhlman has explored how certain ingredient ratios can allow one to be more creative while cooking. Therefore, it should come as no surprise that we can go further, and even use a bit of network science, when it comes to thinking about food.”

Read the whole thing.  It’s pretty interesting.