Cuisine Research Papers - Academia.edu (original) (raw)

Committee in Charge 2014 ii Acknowledgements I would be remiss not to acknowledge the many people who have made this work possible, more or less chronologically: My parents, Martha Jurchak and Larry Johnson, for encouraging and pushing my... more

Committee in Charge 2014 ii Acknowledgements I would be remiss not to acknowledge the many people who have made this work possible, more or less chronologically: My parents, Martha Jurchak and Larry Johnson, for encouraging and pushing my intellectual, scientific, and creative development from an early age; my brother and sister, Eban and Adriana Johnson; my Grandmother, Marie Jurchak, for planting the seed of bon vivantism and supplying the younger me with plenty of cookbooks to read; to my de-facto in-laws Alice Meadows and Pete, Grace, Jack and Joe Pold for welcoming me into their family. From the early days of what would turn out to be my career, Kent Kirshenbaum, for letting me stand in the back of the room at the first Experimental Cuisine Collective meeting and giving me the space and support to start developing ideas about how to do scientific research on culinary questions; and Dave Arnold for taking my half-developed ideas seriously and giving me a lot of challenging questions about smell and chemistry to figure out. At UC Davis, my advisor, Susan Ebeler, for providing the tools and space to develop as an analytical chemist and learn the hard work of a writing, lecturing scientist, and putting up with my scientific wanderings; Hildegarde Heymann, for teaching me everything I know about sensory science and experimental design, cultivating my ideas about how science should be dealing with questions of flavor, chemistry, and cuisine, and freely offering profound words of encouragement when I needed them. Carolyn Doyle, for invaluable instrumentation help. My lab and office mates, for their support and friendship, Larry Lerno, Helene Hopfer, Ellie King, Maya Hood White and especially Anna Hjelmeland, a stalwart friend both in and outside of work. Roger Boulton, for introducing me to the technology of distilled beverages and being a valuable and enjoyably challenging presence on both my qualifying exam and dissertation committees. Alyson Mitchell and Doug Adams for their presence on my qualifying exam committee and help with academic issues and conference travel. Harold McGee, first as a role model, then as a QE committee member, and now as a dear friend and colleague. iii Related to the University of Copenhagen, Line Holler Mielby for being an early scientific role model and encouraging me to go to Denmark, Michael Bom Frøst, for enabling my coming to the Nordic Food Lab and KU, my sensory panel at KU, and Wender Bredie, Belinda Nielsen, and Charlotte Dandanell of the sensory science group.