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Science Friday > Archives > 1994 > November > November 18, 1994


 Kitchen Science


With Thanksgiving right around the corner, Science Friday hits the kitchen and serves up an hour on the chemistry of cooking. If you've ever wondered why onions make your eyes tear or how you can keep your guacamole looking green, this is the show for you.How to cook the perfect bird...when TALK OF THE NATION talks turkey.

Guests:
Joan D'Amico
Educational Consultant in Food Science
Author, "The Science Chef"
Wayne, NJ

Harold McGee
Food Science Consultant
Author, "On Food and Cooking"
Palo Alto, CA

Books/Articles Discussed:

  "The Science Chef," by Joan D'Amico. John Wiley and Sons, 1994.

"On Food and Cooking," by Harold McGee. Collier Books, 1997.

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