The Secret Science Club presents “A Night of Chemistry and Culinary Experimentation,” Tuesday, April 13 @ the Bell House, 8 pm, FREE!
NYU Chemist Kent Kirshenbaum and Chef Will Goldfarb probe the properties, boundaries, and conventions of food Food glorious food! Spicy pork tacos. Neopolitan pizza. Chocolate crème brulee. These mouth-watering menu items dazzle and delight the senses. But break them down into their parts and they’re merely ingredients: flour, raw meat, tomatoes, etc. Broken down further, they’re chemical elements of the periodic table , such as carbon, calcium, and nitrogen, forming chains of amino acids and polymers. Chemist Kent Kirshenbaum of NYU examines the interface between science and food so that we can better appreciate and understand what goes into our mouths and tummies. Chef Will Goldfarb explores the creation of futuristic desserts and down-home dishes using innovative, research-driven techniques. Together, Kirshenbaum and Goldfarb are founders of the Experimental Cuisine Collective . They discuss: --What are kitchen chemistry and molecular gastronomy? --Are chemicals (gulp) ...