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Pepin Lecture: Cook, Taste, Learn

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Pepin Lecture with author Guy Crosby

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In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

Guy Crosby is an adjunct associate professor at Harvard University, and formerly an associate professor in the Department of Chemistry and Food Science at Framingham State University. Prior to his work as a professor he spent thirty years in the food industry at FMC Corporation and Opta Food Ingredients, Inc. He is the co-author of The Science of Good Cooking (2012) and Cook's Science (2016).

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