"Cooking is an art, baking is a science” has been cited in print since at least 1967 and is said to have originated in a King Arthur Flour catalogue. Cooking can be a form of art, with a colorful presentation and tasteful variations. When something is baked, however, exact formulas must be followed or the product can turn into disaster in an oven.
Many food professionals disagree with one or both parts of the statement that “cooking is an art” and “baking is a science.” It has been claimed that cooking or baking can be considered both an art and a science.
Wikipedia: King Arthur Flour
The King Arthur Flour Company, formerly the Sands, Taylor & Wood Company, is an American miller and retailer of specialty flours, cookbooks, and baked goods. The company was founded in Boston, Massachusetts, in 1790, and is now based in Norwich, Vermont.
The company’s flagship product line, King Arthur Flour, includes a variety of wheat flours for home and commercial baking, marketed as “Never Bleached—Never Bromated.”
The Book of Health
Edited by Sir Malcolm Alexander Morris
New York, NY: Cassell & Company, Limited
Cooking is both an art and a science, and good cooking implies both knowledge and skill.
September 1903, Health Magazine, pg. 95, col. 2:
Cooking is both an art and a science.
Baking is both an art and a science.
House & Garden’s New Cook Book
New York, NY: Conde Nast Publications; book trade distribution by Simon and Schuster
While cooking is an art, and thrives on improvisation and adaptation, baking is a science.
11 May 1983, Trenton (NJ) Evening Times, “Children learn the joys of cooking, cleaning” by Daisy Fitch, pg. D1, col. 3:
While cooking is an art, she (Cooking teacher Bonnie O’Donnell—ed.) explained to her class, baking is a science, and that is why it is very important to measure precisely.
Google News Archive
14 October 1990, Beaver County (PA) Times, “Cheesecake expert shares baking secrets,” pg. D1, col. 3:
Cooking is an art, but baking is a science.
March 23, 2007
If cooking is an art, baking is a science..
…quote from a King Arthur Flour catalog.
i before e
Saturday, September 26, 2009
According to the King Arthur Flour catalog, “If cooking is an art, baking is a science.”
Check How To
Can anyone explain the expression “Cooking is an ART, but baking is a SCIENCE “?
February 12, 2011 at 7:41 am
Yes, baking is an exact science. You have to follow the recipe and method precisely or you won’t get good results. With cooking, things aren’t as precise. You get best results by following your instincts and tasting and adjusting as you go. That method would never work with baking.
Xpress Reviews—First Look at New Books, March 11, 2011
Mar 10, 2011
Chattman, Lauren. Bread Making: A Home Course; Crafting the Perfect Loaf from Crust to Crumb. Storey. Mar. 2011. c.296p. illus. index. ISBN 9781603427913. pap. $16.95. COOKING
If you accept the old saying “Cooking is an art, baking is a science,” then this scientific textbook for the home baker is for you.
New York City • Food/Drink • (0) Comments • Thursday, March 10, 2011 • Permalink