taste

Learn more about cooking’s key ingredient: science

Whether it’s how you make that perfect soufflé or detect a hint of vanilla in your coffee, knowing more about the physics and chemistry of food may just let you be more creative in the kitchen—and enjoy food more.

To guide people on this gastronomic journey, a biochemist turned pastry chef, a coffee expert and ABC TV’s ‘surfing scientist’ are running public shows and workshops featuring food and science in Sydney next week.

They are also happy to share their love of food and chemistry with the media. See below for details and interview contacts.

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