(no subject)

[camwyn]

Also, recently started reading Kitchen Mysteries: Revealing The Science of Cooking, by Hervé This, who is basically the god of molecular gastronomy. It's a little startling; the style of the text is like reading a book by and intended for very educated people of the late 19th century, with ornate little turns of phrase that put one in mind of old school writers, vocabulary words that of course people reading the book might logically have been expected to know but which you yourself did not, and footnotes referencing Giants In Their Field Who Have Been Dead Longer Than My Family Has Been In The Americas... and then whammo, molecular diagrams and cheerful discussion of carbon groupings and chemical reactions in ornately intricate detail.

I feel a bit as if I'm reading Jules Verne's Little Yellow Book of Cookery.