AGE: roughly 56
OCCUPATION: Food chemist, author of On Food and Cooking: The Science and
Lore of the Kitchen
NUMBER OF TIME COVERS: 0
PREVIOUS APPEARANCES ON THE TIME 100: 0
PRO: Republished in 2004, On Food takes a rational approach to your stovetop, demonstrating how food preparation isn't alchemy — it's science. And science is delicious.
CON: "Science" sounds like "processing" to the ever-growing organic food movement.