Abstract: This paper is a presentation of opinions of the author regarding the viewpoint that “cooking is a science and an art” advanced by a high-ranking figure of the field of food culture in 1992. On the basis of recognized authoritative definitions of science and art, the author contends that 1) cooking cannot be called a science as it contains not only scientific elements but also many unscientific factors and methods; and 2) cooking is not an art as it has a tendency for aesthetic pursuit.

Key words: science, art, equivalent logic, metamorphosis, foodstuff restriction