The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Joy of Science Channel: Food Chemistry Series

 

They say that you shouldn’t take your work home with you, but in this case, we have to disagree. “Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking…” Trade your lab coat for an apron and bring your skills from the bench to the kitchen table with Cesar Vega,’ editor and contributing author of The Kitchen as Laboratory, for a helping of gastronomic chemistry that is downright delicious!



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Congratulations! Michelle Bunagan, Amanda Glass, and Midge Hall. You are the winners of a copy of
Cesar’s book,  The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Kitchen as Laboratory: Reflections on the Science of Food and CookingA short presentation followed by Q&A with speaker, Dr. Cesar Vega, Research Manager, Mars, Inc.

 

What You Will Learn

  • The important role of chemists in advancing the science of cooking and, as a result, society.
  • Specific examples of how science improves cooking and the pleasures of eating
  • What molecular gastronomy is and is NOT
  • And much more…

 

Webinar Details

Date: Thursday, June 21, 2012

Time: 2:00-3:00 pm ET

Fee: Free

 

Meet Your Experts

César Vega holds a Ph.D. in food science and a culinary degree from Le Cordon Bleu and is research manager at Mars Botanical, a division of Mars, Inc. He has consulted with several avant-garde restaurants on aspects relating to science-based cooking, and he regularly teaches seminars on the relation between science and cooking.

 

 

 

Bill Courtney is the chef/owner of Cheese-ology Macaroni & Cheese, located in the University City Loop, just west of the city of St. Louis, Missouri.  Following completion of his undergraduate degree in Chemistry at the University of Missouri – Columbia, Bill worked a short time as a Q.C. Chemist for ConvaTec.  A shift in interest eventually took Bill to  The Genome Institute at Washington University, where he spent 9 years working with the leading genetic and genomic research scientists in the United States. In a radical move, Bill struck out on his own to open Cheese-ology, the culmination of years of a self-described “un-natural obsession” with Macaroni & Cheese. Open since June 2010, Cheese-ology Macaroni & Cheese features over 15 varieties of Macaroni & Cheese to satisfy any Mac & Cheese craving.

 

 

Additional Reading

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Cooking Science Quiz

 

The Fine Print

ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

 

 

6 Responses to “The Kitchen as Laboratory: Reflections on the Science of Food and Cooking”

  1. saeideh says:

    I love to enjoy this exciting action!

  2. Ray Ottenbrite says:

    I have enjoyed these programs that ACS has been providing.

    I travel lot and it is impossible to tune in at prescribed times. What is the possibility of putting these programs online like U-TUBE does so they can be accessed more easily. I know that it takes away participating in the Q & A part but it would reach so many, many more participants.

  3. lenore clesceri says:

    Fun quiz. I did it with my teenage granddaughter!

  4. elly Tjandradewi says:

    It is very interesting subject for me to know about science-based cooking.

  5. admin says:

    Hello Ray,

    I am happy that you enjoy the webinars so much and am sorry that you are unable to view them from time to time. We actually post all of the webinars to youtube and our website one week after their broadcast. You can click on the “Past Webinar” tab at the top of our webpage to access each of the different channels or you can visit our channel on youtube at http://www.youtube.com/user/acswebinars?feature=results_main

    Thank you for your comment.

    Sincerely,

    Michael David

  6. Jayasree Sankar says:

    The webinar was so informative. I enjoyed very well reading the Dr. Vega’s book.

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