The book is a global and multidisciplinary collection of 33 essays where some of the world’s top chefs and scientists aim to explore science-based cooking (the physics and chemistry behind the art of cooking), highlighting the gastronomic techniques applied to well-known dishes, and underpinning each with their historical and cultural contexts.
The essays in The Kitchen as Laboratory cover a range of food creations, from seemingly mundane eats such as grilled cheese sandwiches, pizzas, and soft-boiled eggs to more exotic and complex fare like Turkish ‘stretchy’ ice cream, sugar glasses, and jellified beads. Sure to delight both experts and amateurs, this book explains how the use of traditional and cutting-edge tools, ingredients, and techniques can be applied to create simple and complex dishes alike that please the senses while changing our idea of what food can be.
The book is a culmination of three years of collaboration and contribution from some of the world’s best chefs such as Andoni-Luis Aduriz, Restaurante Mugaritz, Spain; Michael Laiskonis, Creative director at the Institute of Culinary Education in NYC, USA; Jonnie Boer, Restaurant De Lebrije, The Netherlands; and leading scientists like Prof. John Mitchell, University of Birmingham, UK; Nathan Myrhvold, Intellectual Ventures, US and Richard W. Hartel, University of Wisconsin, Madison, USA. It’s no wonder this book has received much acclaim and positive reviews such as the one in Nature, one of the most prestigious scientific journals in the world. In this review, Harold McGee, a leading authority in the science of cooking, described the book as a "serious and substantive anthology". DC-based chef Jose Andres described it as “a beautiful synergy between food and science while amazingly representing difficult concepts in colloquial language.”
The passion evident throughout the book stems from Cesar’s “deeply rooted belief” that through this book he can “fulfil my responsibility to society by enabling better home cooking through science.” He urges everyone to “get into the kitchen and experiment”, applying the techniques and designs portrayed in the book.
We are pleased to support Cesar’s book and are fortunate to have had him on our team for over five years. César’s talent bore the fruit-flavored cocoa flavanol drink, Cirku™, now branded Cocoa Via ™, and his team is currently developing other exciting flavanol-based products. The Kitchen as Laboratory: Reflections on the Science of Food & Cooking is published by Columbia University Press, and is available both in both print and e-reader versions online at Amazon.
About Mars, Incorporated
In 1911, Frank C. Mars made the first Mars candies in his Tacoma, Washington kitchen and established Mars’ roots as a confectionery company. In the 1920s, Forrest E. Mars, Sr. joined his father in business and together they launched the MILKY WAY® bar. In 1932, Forrest, Sr. moved to the United Kingdom with a dream of building a business based on the philosophy of a “mutuality of benefits” for all stakeholders – this vision serves as the foundation of the Mars, Incorporated we are today. Based in McLean, Virginia, Mars has net sales of more than $30 billion and six business segments including Petcare, Chocolate, Wrigley, Food, Drinks and Symbioscience. More than 65,000 Associates worldwide are putting our Mars Principles in action every day to make a difference for people and the planet through our performance.
Science and Mars, Incorporated
Mars, Incorporated believes investment in science and technology is crucial to our success and key to addressing a wide range of social, economic, ecological and environmental challenges. We demonstrate this commitment through uncommon collaborations between academic, government, non-government and industry sectors. We are proud of our holistic approach to science and sustainability and have partnered with leading institutions on research projects such as mapping the cacao genome, understanding the role of genetics and nutrition in animal and human health, developing new approaches to complex food safety issues, and understanding the role of agroforestry in promoting biodiversity.
Flavanols are a group of natural compounds that are particularly abundant in cocoa. A significant body of published research has shown that consumption of cocoa flavanols can improve the performance of the circulatory system and may help support cardiovascular health. In collaboration with some of the world’s leading scientific institutes, Mars, Incorporated has been pursuing extensive research to advance understanding of cocoa flavanols for over 20 years.
Mars, Incorporated’s ongoing commitment to research in the field of cocoa flavanols is represented by the publication of more than 130 scientific papers and approximately 100 patents. Using this knowledge, Mars scientists have developed a proprietary, patented Cocoapro® process that helps to retain the flavanols found naturally inside the cocoa bean, which are usually destroyed during normal processing.
Mars Symbioscience is the global health & life sciences segment of Mars, Incorporated focused on delivering evidence-based science. As a cornerstone of this approach, Mars Symbioscience drives the application of the unique biomedical properties of cocoa and cocoa flavanols. Mars Symbioscience is headquartered in Germantown, Maryland, U.S.A., and through its business units, Mars Botanical, Mars Veterinary and Mars Plantcare, produces brands including Wisdom Panel™, Seramis™and CocoaVia™.
For more information, please visit marssymbioscience.com