Meditations on Entropy in the Kitchen

Abstract

Research Article| May 01 2021 Meditations on Entropy in the Kitchen Sam Browett Sam Browett Sam Browett is a professional chef with a degree in philosophy. After graduating from King’s College London, he began working in Michelin-starred restaurants in Paris and London. A keen eater and traveler, he enjoys writing about the intersection of food, philosophy, and culture around the world. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2021) 21 (2): 109–110. https://doi.org/10.1525/gfc.2021.21.2.109 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Sam Browett; Meditations on Entropy in the Kitchen. Gastronomica 1 May 2021; 21 (2): 109–110. doi: https://doi.org/10.1525/gfc.2021.21.2.109 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search nav search search input Search input auto suggest search filter All ContentGastronomica Search I remember as a young child being fascinated by the alchemy that would take place in my home kitchen. My mother would take a few simple ingredients out of the pantry and combine and heat them in a certain way. Then, almost out of nowhere, a warm plate of Anzac biscuits would be sitting on the counter. Once unpalatable and reminiscent of sawdust, some oats and desiccated coconut were transformed into an edible embrace. I ate them just as homesick ANZAC soldiers (the name stands for Australian and New Zealand Army Corps) had in World War I, and just as my mother had growing up in small-town New Zealand in the 1960s. Eating them felt like I was engaging with something persisting and transcendent, like I was witnessing an eternal flame. And yet, even as a child, I would... © 2021 by The Regents of the University of California2021 You do not currently have access to this content.