“Lessons in Chemistry: The Science Behind the Food” by Sarah Pulliam, Upper School Science
Inspired by the New York Times best-seller by Bonnie Garmus and the principles presented in Samin Nosrat’s “Salt Fat Acid Heat,” this class explores the molecular wonders of food. From the science behind fermentation to denaturing proteins and acid-base reactions, culinary arts have truly evolved into awe-inspiring scientific approaches like molecular gastronomy. Come learn with us as we explore everyday kitchen chemistry and experiment like creative chefs in top kitchens around the world! We will make edible treats weekly based on the concepts we discuss including: the science of taste, fermentation, emulsions, spherification, protein denaturation, Malliard reaction, sugar manipulation, & acids and bases.
Course Details:
This course will meet from 5:30-6:30 p.m. on Tuesday evenings for four nights (February 27, March 5, 12, and 19). This course has a minimum enrollment requirement; if the course does not meet the minimum enrollment, participants will receive a refund. The cost for the course is $100 ($80 for alumni).
