Abstract
My first lab mentor was trained as a physical chemist, but he worked as a food chemist specializing in candy making. Still, all that arcane knowledge about phase transitions and the like led him to look professionally at candy in an unorthodox way. For example, he once told me off-handedly that a properly cooked hard candy is a I believe I disguised my utter bafflement at that remark, not wanting to let on I had no idea what he meant by glass. Physical chemistry—for that matter, most chemistry—was still an unstudied mystery to me. Something besides bafflement was triggered by his way of describing candy. Call it food for thought, mixed liberally with thought for food. The deeper lesson eventually driven home by his remark—and many others like it that were to follow—was that food, candy, and the whole gustatory universe are the legitimate province of chemists and other disciplined thinkers. ...
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