|Caramelized sugar, the product of thermal decomposition. SCIENCE!|
One of my oldest friends shared an article from Serious Eats: How to Make Rich, Flavorful Caramel Without Melting Sugar. And it's everything I love. It's food, it's science, it's kitchen-friendly, and it's easy! I was so excited after reading this article, that I had to share it with everyone. All my friends, my Instagram followers, and you, my lovely Spiders. It seemed, though, that most people were not as blown away as I was. So, I'm going to explain why this article is amazing.
It's the science of an ordinary process (caramelization) being dissected, studied, and used to make something far more amazing than you could manage without understanding what is really happening. It's about not being satisfied with the surface, and digging deeper into the mechanics so that you can really take control of a situation.
The writers at Serious Eats are, like Alton Brown, showing that cooking is all about chemistry and physics. There's another article where one of the writers goes in-depth explaining why bleached flour has its place and why, in fact, the bleaching is entirely useful. It's sometimes essential to use bleached flour. Until reading it, I assumed that bleaching flour was just an aesthetic concern. It isn't! It causes important chemical changes in the flour that give flour new capabilities.
How is this all relevant to photography? It's relevant because all photographers should ground their practice in a thorough understanding of how their tools work. If you don't understand the physical processes involved in photography, you're not going to be able to exploit them properly. You won't be able to end-run around problems, or bend the mechanics to your advantage.
Take something simple like a lens flare. If you understand why and how lens flares happen, its easy to avoid them when you don't want them, and control them more precisely if you do want them.
...Oh, and I'm absolutely going to try burying a sheet of photo paper under a layer of sugar, caramelizing the sugar, and seeing what the resulting chemigram looks like. I will not eat the caramel sugar produced, because it will probably absorb some nasty chemicals from the photo paper. I do have high hopes for this idea, though!