Science Of Cooking Guests:

Harold McGee
*Author, On Food and Cooking: The Science and Lore of the Kitchen
(Scribner, 1984)
*Author, The Curious Cook (North Point Press, 1990)
Palo Alto, California

Peter Barham
*Author of The Science of Cooking (Springer, 2001)
*Reader in Physics
University of Bristol
Bristol, United Kingdom

Thanksgiving is next week. Have you ever wondered why bread goes stale or why turkey changes color after being cooked? In this hour, we'll serve you a hearty helping of cooking science--from our kitchen to yours.

Science Of Cooking

Science Of Cooking

Only Available in Archive Formats.

Guests:

Harold McGee
*Author, On Food and Cooking: The Science and Lore of the Kitchen
(Scribner, 1984)
*Author, The Curious Cook (North Point Press, 1990)
Palo Alto, California

Peter Barham
*Author of The Science of Cooking (Springer, 2001)
*Reader in Physics
University of Bristol
Bristol, United Kingdom

Thanksgiving is next week. Have you ever wondered why bread goes stale or why turkey changes color after being cooked? In this hour, we'll serve you a hearty helping of cooking science—from our kitchen to yours.

Copyright © 2002 NPR. All rights reserved. Visit our website terms of use and permissions pages at www.npr.org for further information.

NPR transcripts are created on a rush deadline by an NPR contractor. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR’s programming is the audio record.