Do Me A Flavor

Cooking is all about the science of physics and chemistry within the context of indigenous

cooking. Over the centuries, humans have learned how to exploit the natural phenomenon

of energy transfer through heat for the purpose of transforming food from one form to

another form to facilitate the experience of food consumption, particularly where food,

fun, faith, and fellowship intermingle. The Nigerian cooking and eating phenomena

are typical of what food is all about. Thermodynamics is the science of heat transfer

between two objects. Heat and steam provide the beat, to which molecules of ingredients

dance to create gastronomical delights for dining tables around the world. Biology,

Chemistry, and Physics play direct and intertwining roles in our existence and activities,

including gastronomic pursuits. To galvanize ingredients to create a marvel for the nose

and the palate is, indeed, a testimony to the inner workings of science, fueled by fire,

steam, and molecules. The transformation from solid to liquid and then to vapor makes

physics in the kitchen fun and gratifying. This book on “Do Me A Flavor” celebrates

flavorful cooking in the Nigerian culture, just like other indigenous cultures around

the world. Enjoy the texts and sights of the book’s contents, even if the food aroma

cannot emanate from the pages of the book.