Quite often, when an idea that could be helpful presents itself, we do not appreciate it, for it is so inconspicuous. The expert has, perhaps, no more ideas than the inexperienced, but appreciates more what he has and uses it better – George Pólya
Being a science graduate, she owes a debt to society. In her endeavour to create an atmosphere of appreciation, she wants to bring science to life. Why should it be reserved to research articles, journals, theses and formularies for scholars only?
Why is it beyond the reach of understanding of a layman? Why do some individuals deserve to know it better than others? And, who can be stingier than the one who hides the knowledge?
No. No. She won’t.
Since life in kitchen gives her absolute joy, she is not complete without mentioning about ‘kitchen’. What is more interesting is that her University degree in ‘Pharmacognosy & Phytochemistry’ gave her a very broad exposure of the chemistry hidden in spices, salts and minerals.
“What a combo”
‘Kitchen’ & ‘chemistry’
So, let’s go. Let us explore the science in basic kitchen ingredients. Let us bring some cheer and appreciation in our kitchens.
Let her set the science lab on kitchen slab.
And, let us read the interesting scientific facts from spices, herbs and cooking; and the stirring anecdotes revolving around them to value them better (and, to be grateful).
Happy Reading 😊