How to Become a Better Cook by Bringing Science to the Kitchen
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In this talk, we will bring parallels of science and cooking to the fore. Using a wide variety of kitchen cooking techniques whose inner workings on the molecular level can be explained through chemistry and physics we hope to make the science and the food more easily understandable. We will cover topics ranging from surface tension, diffusion processes, gelation, crystallization and viscoelasticity. The overall goal of the talk is to make you a better cook by better understanding your ingredients and how to manipulate them and to learn science through the prism of cooking.