January 23rd, 2012

Food + Math

Oooh! Wired recently posted a very clever and interesting and science-y piece on food. And cooking. And whether or not there are components of ingredients that make them more compatible with other ingredients. It sounds confusing coming from me, so you should just go read the article. The science guys explain it really well.

Here’s a tricky looking diagram that supposedly explains the whole thing (click on it to head to the article):


 

1 note
food food science
  1. sprinklefingers posted this
dinner time. lunch time. snack time.
i love food all the time. thankfully, i have a job that involves food.
which is fun. and amazing.

i’m a baker, and i own a bakery. i love to eat, and i love to cook - most importantly i love to share food with others.

and that’s what sprinklefingers is for - to share my food thoughts and dreams and wishes with you.

right now i’m wishing dinner was ready.

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