science + history + food = interesting reading

I just started reading an awesome book: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. It is amazing. I'm still on the first section, which talks about milk and dairy products, but it is fascinating. It discusses the scientific principles underlying cooking techniques, such as the formation of ice crystals in ice cream, or the interactions of fat, water, and protein molecules in the formation of butter. And it goes into this detail on pretty much every food there is...it's over 800 pages long. I can't wait to read the whole thing. yeah...I think I am earning my blog title.