Edward Lee, “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen”, 2013.

Edward Lee is the Korean chef/owner of the restaurant 610 Magnolia in Louisville, Kentucky. I find his recipes in this book interesting. The Deep South and Korean cooking are worlds apart. Chef Lee manages to fusion kimchi and hickory smoke in this cookbook. There is a recipe using tobacco, as well a bourbon using recipe. … Continue reading Edward Lee, “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen”, 2013.

"Making Sense of Taste", Scientific American, 2001 March.

The writers of this Scientific American article on taste begin with the statement of the number of taste types is four or five. The typical version is: 1. salty, 2. sour, 3. sweet, 4. bitter and 5. savory (umami). Food compounds are taste classified into these groups. The receptor proteins that bind these are known. Continue reading "Making Sense of Taste", Scientific American, 2001 March.

James Watson, The Double Helix.

James Watson at age 23 and Francis Crick age 32, discovered the double helical structure of the DNA. Crick postulated the “Central Dogma of Molecular Biology”. This postulate is that information flows from nucleic acid to amino acid (and never the reverse direction). This is the central idea of the genetic code. This book by … Continue reading James Watson, The Double Helix.