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Nature 409, 455-456 (25 January 2001) | doi:10.1038/35054122
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From chemistry to cordon bleu
Etienne Guyon1
Nicholas Kurti, a physicist from Oxford who died in 1998, was better known for his low-temperature work on nuclear magnetism than for his interest in fine cooking or his role in promoting molecular gastronomy as a respectable field of scientific investigation. Nevertheless, the science behind cooking fascinated him, and he used to say it was paradoxical that we should know more about the temperature of a star than of a soufflé.
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