Science + creativity = art

I just heard a great Talk of the Nation about the science of cooking. Although I am not a scientist, and probably almost failed science class in high-school (I don't really recall...) I am adamant that everything that people call "art" is actually the creative use of science. I am amazed at the color wheel, which I will venture to say most great artists refer to, as well as ideas about space and composition, not excluding perspective and what not which is actually science. Sure much of the great art flaunts the science and does the opposite of what should be true, but the artists do this on purpose, knowing the scientific facts... it's not an ignorant whim.

The science of cooking is no different. Sure just following science would lead to boring recipes, but knowing the science, coupled with creativity and inspiration, leads to amazing food. All that, and it is fun to learn about that stuff. Maybe everyone but me knows that you can get your turkey to cook evenly by using a blow torch to preheat the legs before putting the whole thing in the oven, or packing the breast with ice while cooking it. And I wish I could remember why this is.. but there where too many scientific words that I failed to remember from high-school . Also, the whole little theory of throwing in a pinch of salt to raise the boiling point of water is a load of crap. In order to raise the boiling point, you would have to half 1/3 salt/water mixture. In fact, putting the pot of water on the floor raises the boiling temperature more than a pinch of salt because of the change in pressure.

They also talked about the science of bread making, which was pretty fascinating to me... but then again, I'm not an old wife, nor do I know any of the old wives tales.. maybe it is nothing new.

Every so often I am inspired to buy a book that has been the topic of discussion on Talk of the Nation or The Connection. Last time it was A Mind at a Time, which I loved (and takes a little more scientific approach at how we learn than just saying "try hard"). I will now also order The Science of Cooking. I hope it is as good.