SC - Cookery-Art or Science

[D. Clay-Disparti]

Here, here!!

Isabella/Dee

Philip & Susan Troy wrote:

> "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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