It has been such a thrill and pleasure to write and to speak around the world explaining chemistry through cooking�to see eyes light up realizing that the very simple pleasures of food are chemistry. A simple example is people love knowing what is happening with proteins when they are frying an egg. They can literally watch coagulation. I will talk about tales of chemistry as I explain how starch or proteins doing their thing. And i will tell many more stories of the chemistry of cooking.

Award Address  (James T. Grady–James H. Stack Award for Interpreting Chemistry for the Public sponsored by American Chemical Society). Touch of grace: Joys of cooking wise

245th National Meeting (2013)

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