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Wednesday, January 7, 2009

 
Today's Highlights: Wednesday, January 7, 2009
Wednesday, January 7, 2009
Following the Recipe  
Following the Recipe
Spotlight
The first cookbook to use standardized measurements in its recipes, The Boston Cooking-School Cook Book, was published 110 years ago today. Edited by Fannie Farmer, the book became one of America's favorite cookbooks and was republished as The Fanny Farmer Cookbook. When a stroke kept her from attending college, Fannie Farmer began to cook at home. She entered the Boston Cooking School, eventually becoming the school's director and later founding her own school of cookery.
Quote
"I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then mankind will eat to live, be able to do better mental and physical work and disease will be less frequent." Fannie Farmer
Question of the Day
What is an emulsion in cooking?
An emulsion is when fat molecules bond to water molecules. A common example of this is in mayonnaise, where the fat in egg yolks bonds to the water in vinegar... more
Word of the day
Cartesian coordinates
[for Rene Descartes], system for representing the relative positions of points in a plane or in space. In a plane, the point P is specified by the pair of numbers (x,y) representing the distances of the point from two intersecting straight lines, referred to as the x-axis and the y-axis. The point of intersection of these axes, which are called the coordinate axes, is known as the origin. In rectangular coordinates, the type most often used, the axes are taken to be perpendicular, with the x-axis horizontal and the y-axis vertical...
Columbia University Press)
Alliteration and its relatives, consonance and assonance, go back to Old English and earlier. It seems we love to play with the sounds of our phrases. This week we'll look at some phrases that we just like the sound of.
Today's History
Marian Anderson  
Marian Anderson

Today's Birthdays
Nicolas Cage  
Nicolas Cage

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