有趣的书--科学和烹饪

最近都是在烦着搬家的事情，而且工作也不见得很顺利，所以我整个人是看起来很没趣的，连到健身房的热忱也没有了一大半，以往可以操上2小时，现在只有一点精神操1小时不到。我想，可能因为一天不搬一天都不会觉得是settle了。工作上是有一些很大的转变，是好是坏，我想要时间来判定。不过至少目前为止我看到的是好的发展。要开始干一些自己完全不熟悉的东西，例如marketing intelligence之类的，还要干一些food science(i.e., gastronomy)之类的东西。不能说没有趣，只能说太有挑战了--自己也不是chemistry和biology的料。这两本书就是自己必须在短期内熟悉的书。把烹饪和科学合并起来是我从来也没有想过的--为什么在微波炉里烤鸡的时候，鸡的皮会变脆，而内部不会那么容易熟--诸如此类的问题，让我们来用科学回答。加上，如何能利用科学把烹饪出来的食物更有味(至于营养嘛，好像还不是专注)是很有趣的。


Lately, I am just troubled with trivial yet annoying affairs of moving. Besides, work is not really as smooth as I want it to be. That's why I am not really in my best shape and mood. I don't even have the drive and enthusiasm to hit the gym. I used to be able to drive myself in the gym for at most 2 hours, but lately I could only bear for 1 hour top. I guess the main reason is that I haven't really feel settled yet... due to all the moving. At work, certainly I am facing a big change, doing something I haven't done before. I can't tell if the change is good or bad, but at least at this moment, any change is welcomed. One is marketing intelligence, certainly is one interesting thing I want to do. The other one is cooking and science, or the so-called gastronomy. These two books are the books that I have to read (or finished reading) in a real short time. I have never thought of combining science and cooking -- why is it the chicken skin become crispy yet the inside is not cooked easily when it is put in the microwave -- questions like this we are going to use science to answer them. Additionally, we are going to see how science could be applied to make food more tasty (well, nutrition is not really a consideration just yet, but I think it is definitely also a vital part). It is definitely a challenge to me -- I am totally a chemistry and biologic idiot!