March 30, 2010
The Secret Science Club presents “A Night of Chemistry and Culinary Experimentation,” Tuesday, April 13 @ the Bell House, 8 pm, FREE!
Food glorious food! Spicy pork tacos. Neopolitan pizza. Chocolate crème brulee. These mouth-watering menu items dazzle and delight the senses. But break them down into their parts and they’re merely ingredients: flour, raw meat, tomatoes, etc. Broken down further, they’re chemical elements of the periodic table, such as carbon, calcium, and nitrogen, forming chains of amino acids and polymers. Chemist Kent Kirshenbaum of NYU examines the interface between science and food so that we can better appreciate and understand what goes into our mouths and tummies. Chef Will Goldfarb explores the creation of futuristic desserts and down-home dishes using innovative, research-driven techniques. Together, Kirshenbaum and Goldfarb are founders of the Experimental Cuisine Collective. They discuss:
--What are kitchen chemistry and molecular gastronomy?
--Are chemicals (gulp) good for us?
--How does a scientific understanding of cooking help the average eater or chef?
--What mysterious concoction can they cook up on stage?
Kent Kirshenbaum is a professor of chemistry at NYU where he studies and creates new macromolecules in his lab; Dr. Kirshenbaum was the recipient of a National Science Foundation Career Award for “outstanding achievements in science” and a featured scientist on the Food Network’s “Food Detectives.” Will Goldfarb is an award-winning chef and the founder of WillPowder (a source for experimental pastry products); chef Goldfarb was the subject of a New Yorker magazine profile titled “The Dessert Lab,” and recently squared off on the Food Network Challenge: Ice Cream Clash.