A Soupçon of Science: Creativity at the Interface of Chemistry and Cuisine- Christchurch
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.
5.30pm, Thursday,18 August
D lecture theatre, Christchurch Polytechnic Institute of Technology