SC - SC-Cuskynole eating contest?

[Deborah J Hammons]

"Michael F. Gunter" wrote:
> 
> I like the thought of cooking as an art and baking as a science. Basically
> my defination between the two is that a science must be able to be reproduced
> almost exactly by following specific perameters. I feel that a lot of baking
> is like this. But an art is something that is based on objective criteria.
> A science, metallurgy fer instance, will create a product that two people
> can look at and agree upon the outcome. "Yeah, that's a knife blade." Whereas
> with an art, two people can either like or dislike the result. "Boy I love
> this meatloaf." "Well I don't think it tastes right."

I've heard this many times before, of course, that baking is a more
exacting science, while general cookery is an art. 

On the other hand, the appeal of a perfectly baked genoise cake, or even
a cuskynole ;  ) can still be ruined by a nasty-looking decorating job,
or an incompetent slicer/server. There is art to it, as well, just as in
cookery, you can make a lovely-tasting custard which can be ruined if
you lack the technical acumen to see it cooks to the right internal
temperature without curdling.

Me, I see cookery (be it of flour products, meat, you name it) as a
_craft_ (I mean, we're making stuff, right?) entailing both scientific
and artistic acumen.
     
Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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