we were to have a byline that captures our spirit, and that
of many inquisitive cooks, it would read, "Aha . . .
so that's how it works!"
interest in food likely began as children, raised in the Okanagan
Valley of British Columbia, where we had wonderful access
to tree-ripened fruit and exquisite home-grown vegetables.
Yet somehow, as time went by and we attended university and
pursued degrees in Home Economics (in different fields) and
then Education, working with food retained its fascination.
evolution of The Inquisitive Cook seemed to be a logical ''next
step" as we discovered that most people don't think about
cooking from the perspective of science. There's no doubt
that understanding more about how cooking works, and the logic
of techniques, makes you a better cook.
We've found that teaching about culinary science seems to
intrigue all agesfrom small children to university students
to adults. And writing in newspapers, magazines, and a second
book now in progress has garnered a large audience of readers.
For us, even after almost two decades of solving food mysteries,
there's always another question around the corner.
us, our families include husbands, six children, and pets
- a Shih Tzu and a golden retriever. All, including the dogs,
enjoy great food!
sure to visit Ask the Inquisitive Cooks,
where you can see Anne & Sue's weekly answers to kitchen
science conundrums, and their monthly