Like that old tree in your attic, do your holiday meals need a little sprucing? Tis the season for chemistry and ACS Webinars is whipping up an extra helping of holiday cheer! Join our special guest speakers Shirley Corriher, author of CookWise and BakeWise, and Peter Barham, author of The Science of Cooking, to learn chemistry tips that can transform your kitchen into a workshop of culinary delights! Its all about the chemistry in your kitchen this holiday season!
“Kitchen Chemistry: Combining Chemistry and Culinary Delights for the Holiday.” A short presentation followed by Q&A with renowned food science experts Shirley Corriher and Peter Barham.
Date: Thursday, December 9, 2010
Time: 2:00-3:00 pm ET
What You Will Learn:
- Why Chemistry is at the heart of modern gastronomy movement
- The science of how we use the five distinct different types of taste receptors on our tongues
- The magic of ‘Flavor’ – stimulating chemical signals for all our senses and memories
- Water? Chlorophyll? How chemistry concepts can bring magic to your cooking
- Wow your guests with chestnut stuffing for your turkey – recipe made simple with glass transition theory
- Kitchen tips and concepts that will even surprise a seasoned chemist
- And much more…
Impress Your Holiday Guests with these Special Recipes from our Experts:
- Simple Chestnut Stuffing
- Celery Granite with Parsley and Coriander Coulis
- Elegance Asparagus and Brilliant Red Oven Tomatoes
- Homemade Applesauce & Apple Wedges
- Sweet-Tart Fresh Strawberries
- Fresh Fruit with Ginger
Meet Your Experts
People recognize Shirley Corriher as the “Mad Scientist” on Good Eats. She has appeared on many TV shows, including ABC’s Jimmy Kimmel Live with Snoop Dog as her fry chef. For over 40 years, Shirley has solved cooking problems for everyone from home cooks to Julia Child. Shirley’s book, CookWise, has sold over 400,000 copies and, along with BakeWise, is a winner of the James Beard Award. Shirley won Bon Appétit’s Best Teacher of the Year Award in 2001 and in 2009 was named Grande Dame by Les Dames Escoffier, an award received by many of the famous women of the food world. Shirley has a B.A. in chemistry from Vanderbilt University, where she was also a biochemist at the medical school. Read our exclusive interview with Shirley!
Peter Barham is a Professor of Physics at Bristol University UK, honorary Professor of Molecular Gastronomy in the Life Sciences faculty of the University of Copenhagen and honorary Research Associate at the Animal Demography Unit in Zoology at the University of Cape Town. He researches fundamental Polymer Physics and aspects of food science. He is helping to create research and teaching activities in the new and emerging area of Molecular Gastronomy. Peter has met many professional chefs and food writers with whom he was able to collaborate in a range of projects. Peter’s book, The Science of Cooking, is popular with the general public and used as a text in many catering colleges.
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ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenter and do not necessarily reflect the views or policies of the American Chemical Society.
Watch Shirley and Peter in Action
Interested in a Career in the Food and Flavor Industry?