October 29, 2014 1:00 PM - 2:30 PM
Institute of Culinary Education
Building on his pioneering work in the science of molecular gastronomy, physical chemist Hervé This introduces us to the next profound revolution coming to our kitchens: note-by-note cooking. Just as a composer builds a symphony out of notes through sound, a meal can be created by a chef using pure molecular compounds to introduce novel flavors and tastes. Imagine the possibilities of limonene, a colorless liquid hydrocarbon that smells like citrus, imparting citrus notes to a dish where it was not feasible before. Note-by-note cooking brings new solutions to problems of nutrition, energy use and water shortages - allowing for a more sustainable approach to culinary arts. Free for current career students and alumni; general public, $40.
Click here to register.