Around here it's more like a fire drill. As in: How fast can I get the smoke out of the house before the neighbors call the fire department this time.
However, to answer properly, it's both...
Science, in that it's a daily experiment to see whether or not the smoke detectors still work. Art, in that it makes delicate patterns of soot on the textured walls.
Some people never stray from the same old things, which makes it impossible to be creative even if they present the plate beautifully and the flavours and textures are exquisite.
Some will experiment with their kitchen chemistry and discover how to create new effects - or at least - new for them. They are often half scientist, half artist. As Koestler put it in The Act of Creation, the scientist, the artist and the comic all rely on all one essential skill, lateral thinking.
Some chefs go way out with their use of molecular chemistry - and it adds up to nothing more than "art" as novelty. The food is full of flavour and impressive effects, but no nutrition.
Nutrition scientists go to the ultimate in the search for optimum health through food - yet they still have to pass the taste test, or few would take their advice.
And then there's the commercial food scientists - the ones out to make a buck by incorporating addictive ingredients that make the consumers sick. That could be regarded as the art of the conman.
This post was edited by inky at March 6, 2020 12:15 PM MST
inky 