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A Soupçon of Science: Creativity at the Interface of Chemistry and Cuisine

New Zealand Institute of Chemistry (Canterbury Branch)

Thursday, August 18, 2011 from 5:30 PM to 6:30 PM (PDT)

Christchurch, New Zealand

A Soupçon of Science: Creativity at the Interface of...

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Event Details

This is a free public lecture which explores the of the world of cooking from a molecular perspective. Associate Professor Kent Kirshenbaum (New York University) combines science, food and showmanship to both educate and entertain. A master in the art of doing things with food (such as stretching ice cream and using industrial processes to turn cheese into airy delights, Kent is a co-founder of the Experimental Cuisine Collective and is associated with the website Cooking for Geeks.

Have questions about A Soupçon of Science: Creativity at the Interface of Chemistry and Cuisine? Contact New Zealand Institute of Chemistry (Canterbury Branch)

When & Where



D lecture theatre
Christchurch Polytechnic Institute of Technology
Madras St
Christchurch, Christchurch 8140
New Zealand

Thursday, August 18, 2011 from 5:30 PM to 6:30 PM (PDT)


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Organizer

New Zealand Institute of Chemistry (Canterbury Branch)

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