Here I present: Harold McGee, “On Food and Cooking: The Science and Lore of the Kitchen”, 2004, PART TWO (II). This is a blog post about “elements’ and country of discovery”.
The essential elements’ of the human body are shown BELOW.
The appendix of this cookbook titled “A Chemistry Primer: Atoms, Molecules, Energy” is shown BELOW. The author tried to present material in an appendix for those who had no chemistry schooling.
Here I presented: Harold McGee, “On Food and Cooking: The Science and Lore of the Kitchen”, 2004, PART TWO (II).
SUMMARY.
The ranking of the “Elements’and Country of Discovery” is in the table BELOW. The top UK, USA, and Sweden … etcetera …
The national dishes of ““fish and chips”, “apple pie” and “meat balls” are known of these Worldwide cuisines.
| 1.. | United Kingdom |
| 2.. | United States |
| 3.. | Sweden |
| 4.. | Germany |
| 5.. | France |
| 6.. | Russia |
| 7.. | Austria |
| 8.. | Denmark |
| 9.. | Spain |
| 10.. | Finland |
| 11.. | Italy |
| 12.. | Japan |
This list of countries ABOVE has some of the finest food chemist in Europe and the USA.
Harold McGee is a chemist by training who is known to the culinary world for “molecular gastronomy”. The appendix in the book is worth buying the cookbook, if you have no chemistry schooling.
