刚才闲来无事,翻了一堆旧杂志在看,在science 06年11月的一期上看到这篇文章，推荐
到food版也算是对food名人介绍吧。 http://www.sciencemag.org/cgi/content/full/314/5803/1235
HERVÉ THIS PROFILE:
The Joy of Evidence-Based Cooking
Martin Enserink
Molecular gastronomist Hervé This is trying to demystify cooking in a
country whose cuisine is famous worldwide
PARIS--Is it true that pears turn red in covered copper pans lined
with tin? Do you always have to whip cream in the same direction? Does
the skin of suckling pigs really get more crackling
