A Soupçon of Science: Creativity at the Interface of Chemistry and CuisineActivity by Gwen Lawrie | added on Jul 13, 2011 | Australia
Sponsor(s): BrisScience, The University of Queensland (SCMB), The Science Teachers Association of Queensland, and New Zealand Institute of Chemistry
A/Prof Kent Kirshenbaum (NYU) will present a free public lecture providing an engaging exploration of the world of cooking from a molecular perspective. The audience will have opportunity to engage in the topic through samples circulated during the presentation.
NYU Chemistry Professor Kent Kirshenbaum gives a fascinating lecture-demonstration on the chemistry and physics of food. A master in the art of doing things with and to food, (such as stretching ice cream and using industrial processes to turn cheese into airy delights), he combines science, food and showmanship to rival Heston's Feast. He co-founded the Experimental Cuisine Collective and is associated with the website Cooking for Geeks.
Date: Monday 22nd August
Time: 6:30 pm (Doors open at 6pm)
Venue: Long Room, Customs House, Riverside, Brisbane (no need to book and no entry fee)
We are very pleased to host Kent in Brisbane as part of the BrisScience series after his outreach tour of New Zealand. Celebrate the International Year of Chemistry by spending an hour with some gastronomic molecules! His presentation will appeal to all members of the community and you are guaranteed to leave with new insights into the food we eat.
|Topic:||celebrating chemistry, seminars, demonstrations, chemistry education||Audience:||general public, professors, educators, teachers, secondary school students, secondary schools, professional chemists, tertiary students|