explain how the knowledge of Arts and Science would be employed in cooking food
write for 5 marks
Answers
Science is a branch of human knowledge which deals essentially with objective phenomena in nature. We observe, we measure, we test, we hypothesize, we theorize, and once we poke enough, we control some of these phenomena. So cooking has definitely benefited from the scientific work which deals with phenomena such as heat, dissipation, emulsification, from chemistry principles, mathematics calculations, etc.... It translates to better pans, different cooking processes, understanding of how the cooking process changes taste, texture, how to grow your vegetables efficiently, steps to extract the best taste from an ingredient, etc. All this is very scientific.
"Art" on the other hand, is in a realm of human knowledge called aesthetics. Aesthetic knowledge is of a different nature than scientific, and it is related to how we perceive the phenomena around us. Think of those cooks who can distinguish all the flavors in a dish. The grandma who can tell when the pasta is cooked without looking at a timer, or your friend who "gets the salt" without measuring it. It has to do with your personal experience using your senses to tell you something
So both art and science are required and would be employed for cooking food. We should have both ecstatic sense and a capacity to measure things and objects in order to excel in the world of cooking.