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Food, Flavors, and Farming: Science of Cooking

April 20, 2012

Program Locations:

Jefferson Market Library

Veselé Vánoce!, Digital ID 1586958, New York Public LibraryFood, Flavors, and Farming is a four week course led by instructor Ann Yonetani.

This class is for anyone who enjoys cooking. As any viewers of Food Network shows like Alton Brown or Food Detectives will appreciate, cooking is really chemistry! We will learn about some of the chemical transformations that happen within food when we cook or preserve it. Humans have been cooking, processing, preserving food since prehistoric times; we'll discuss the many reasons why cooking has helped humans to thrive. Finally, we'll also touch upon the modernist movement in cuisine--molecular gastronomy--which brings science and culinary art together in new and sometimes strange ways.

No registration is required! Held in the first floor auditorium.

 

More Info

  • Audience: Adults