Celebrating the centennial of a landmark in culinary chemistry
Wednesday, October 3, 2012 - 15:31
in Mathematics & Economics
Billions of people around the world today will unknowingly perform a chemical reaction first reported 100 years ago. And the centennial of the Maillard reaction—which gives delightful flavor to foods ranging from grilled meat to baked bread to coffee—is the topic of a fascinating article in the current edition of Chemical & Engineering News. C&EN is the weekly news magazine of the American Chemical Society, the world's largest scientific society.