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Gastronomy: The Science Behind Food

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University of Bristol

Cantock's Cl

Bristol

BS81TS

United Kingdom

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Like cooking? Or simply like eating? Fancy understanding the science that underpins this? Then our event Gastronomy: Science Behind Food is the one for you.

Undergraduate Chemistry society and the Food Sciety from the University of Bristol have organised a fun, FREE, and interactive event that is not to be missed.

Hosted by Professor Peter Barham (Emeritus professor of Physics at the University of Bristol and author of 'The Science of Cooking') and Dr Andy Chapman (Chief Scientific Officer of Ziylo and alumni student), this event will give a perspective of how a scientist may view cooking a dish and unlocking all the fascinating nuances and observations that can be made during cooking. Along the way you will sample certain elements to leave your minds intrigued and your taste buds tantalised.

This interactive talk includes several demonstrative elements:

To salt or not to salt? To boil or not to boil? Myths surrounding how we cook our vegetables and an introduction to proper trials!

Cooking meat like a scientist and you are not ‘sealing in the flavour’ in your pan

The science of Chocolate the profound effect of tempering

Acids, bases and onions – The marvellous Maillard reaction.

Wine and the importance of perception.

Mashing a potato – what can possibly go wrong?

When and where: Thursday, February 8th, 2018, 5-6pm, University of Bristol, School of Chemistry, Lecture theatre 3. For tickets just simply register as they are completely free but limited.

For any enquiries please email fusion.chemsoc@gmail.com or message us on our Facebook page @fusionuob.

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Date and Time

Location

University of Bristol

Cantock's Cl

Bristol

BS81TS

United Kingdom

View Map

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