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A Soupçon of Science: Creativity at the Interface of Chemistry and Cuisine
Thursday, August 18, 2011 from 5:30 PM to 6:30 PM (PDT)
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.