Wednesday, November 7, 2007

Molecular cooking

There is a classic questionnair named "The pivot questionnaire". It is believed to be originally a perustian questionnaire which was later used by Bernard Pivot and afterwards inspired James Lipton to ask it in his "Inside Actor's studio". One of the questions is "What profession other than your own would you like to attempt?"

Now there are lots of professions that I would like to attempt, if I were not involved in science.
I would have loved to be an actor. Living a number of different lives while you are living your own life at the same time, is really tempting. Also I could be a good director, still in movie business I mean.
I could have had a day care, it may seem a bit funny, but I get along very well with the kids, and I believe they have a wonderful world.
I could have been a psychologist, an engineer, a massager.

But If I were still in science, and I could have changed my field, I would have loved to study neurophysiology, study the brain, the neurons and all this nervous system in details. It is an amazing world full of interesting features and aspects.

There is another field that attracts me a lot: Molecular Gastronomy. Harold McGee (the author of "On Food and Cooking: The Science and Lore of the Kitchen" ) defines molecular gastronomy as "The scientific study of deliciousness". In the other words, it is defined as applying modern science to culinary problems. Interestingly enough, this name was first used by two scientists in 1988 : Nicholas Kurti, a physicist; and Herve This, a chemist. It is not still very well known or distributed, there are few schools which offer a degree in the field - naturally based in Italy and France - but it is gradually studied more and more.

Being a biochemist with a passion for cooking, it seems like an interesting field for me. Who knows, if I think my life is not long enough to become an actor, direct a couple of movies, open a daycare, and publish a paper in Nature on neurophysiology, maybe I can still touch molecular gastronomy, officially. Afterall, I apply the rules everyday in my small kitchen...

3 comments:

Ruperty said...

1- what is the meaning of "perustian"? i couldn't find it in any dictionary!!
2- biochemist or biophisicist?? ;D
3- this text is an appropriate passage for a TOEFL or IELTS or these kinds of tests!!!
come on nava! take it easy!

Anonymous said...

Roohe Ashena,
Judging by some of the recopies....I think you missed your calling by not going to this molecular gastronomy....
And people call me the master of choosing unknown profession?!!!!

Anonymous said...

Roohe Ahsena,
in "The pivot questionnaire" the Q that always interests me is this one:
If heaven exists, what do you like to hear from God when you arrive at the gate of heaven?