The way of preparing food has not changed much through history. Kitchens are equipped with basically the same tools that cooks used centuries ago. But thanks to molecular gastronomy, the instruments and experimental techniques of the laboratory are now making their way into the kitchen. Molecular gastronomy is a branch of food science that focuses on the physical and chemical processes that arise when cooking. These processes and interactions are explored and manipulated to yield flavorful, functional, and artistic results. Every recipe has underlying physical, biological, and chemical mechanisms that make the dish turn out as intended. Molecular gastronomy provides a platform for chefs, scientists and home cooks to experiment with food and, in many cases, to create a shared social experience of culinary innovation and delight. $20 per participant - cash only.
Purpose: Learn about and sample recipes featuring techniques of molecular gastronomy
Facilitator: Michel Urbano |
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