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Food Series - Giving New Yorkers a Taste of Science

The New York Academy of Sciences presents the ongoing series, The Science of Food, to explore the chemical processes and factors that go largely unnoticed in our own kitchens everyday. Experts in food science, biochemistry, and nutrition discuss the science of coffee, chocolate, champagne, and scotch—and share what they have learned about the complex interactions involved in every mouthful. Following each lecture, guests are invited to participate in a post event reception.

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Past Events with Science & the City Podcasts

May 06, 2008
6:00 PM - 7:30 PM
The Science of Scotch
Simon Brooking, The Dalmore and Laphroaig Single Malt Scotch Whiskies
Learn about the science and craft of single malt Scotch from malting to maturation with Simon Brooking, master ambassador for Ardmore and Laphroaig Single Malt Scotch whiskies. A reception will follow this talk.
Apr 22, 2008
6:00 PM - 7:30 PM
The Science of Champagne
Gérard Liger-Belair, Faculté des Sciences de Reims, France
Learn about the inner workings of this classic bubbly wine with Gérard Liger-Belair, associate professor of physical sciences at the University of Reims Champagne-Ardenne, France, and consultant for Champagne Moët & Chandon. A reception will follow his talk.
Feb 13, 2008
6:00 PM - 7:30 PM
The Science of Chocolate
Jeffrey Blumberg, Tufts University
Come indulge in the rich history and science behind the creation of our favorite dessert with Jeffrey Blumberg of the USDA Jean Mayer Human Nutrition Research Center on Aging and the Friedman School of Nutrition Science and Policy at Tufts University. A chocolate tasting will follow this talk.
Dec 6, 2007
6:00 PM - 7:30 PM
The Science of Coffee
Andrea Illy, Chairman, illycaffè S.p.A
Andrea Illy, Chairman of illycafè, S.p.A. and coauthor and publisher of Espresso Coffee: the Chemistry of Quality will discuss the process, chemistry, and history of this most famous caffeinated beverage.
Jun 1, 2007
6:00 PM - 7:30 PM
The Science of Cheese
Paul S. Kindstedt, Vermont Institute for Artisan Cheese, University of Vermont
Internationally recognized as an expert in the physico-chemical and biochemical processes that give Mozzarella cheese its unique characteristics, Paul Kindstedt has also been working to spread the use of sound scientific practices in the making of artisanal and farmstead cheeses. He is the author of American Farmstead Cheeses: A Practical Guide to Making and Selling Artisan Cheeses and codirector of the Vermont Institute for Artisan Cheese.
Apr 20, 2007
6:00 PM - 7:30 PM
The Science of Flavor
Hervé This, Institut National de la Recherche Agronomique, Paris
Hervé This, a physical chemist, French television personality, and author of Molecular Gastronomy: Exploring the Science of Flavor, is the only person to hold a doctorate in molecular gastronomy, a field he pioneered. This will discuss how a scientific understanding of the chemical processes of cooking and the physiology of flavor can inform the culinary experience at various levels.
Mar 2, 2007
6:00 PM - 7:30 PM
The Science of Beer
Charlie Bamforth, University of California, Davis
Charlie Bamforth is the first Anheuser-Busch Endowed Professor of Brewing Science, and chair of the Department of Food Science & Technology at the University of California, Davis. For over 25 years he has studied and worked to improve the chemistry of brewing, serving as head of malt and wort production at the Brewing Research Foundation, quality assurance manager at Bass Brewers, and director of research at Brewing Research International. He has written widely on the science of malting and brewing, the enzymes that preserve the stability of beer flavor and foam, the nutritional content of beer, and the potential health benefits of compounds found in beer.
Dec 15, 2006
6:00 PM - 7:30 PM
The Science of Wine
James Kennedy, Oregon State University
James Kennedy is a professor in the Department of Food Science at Oregon State University. An agricultural and environmental chemist by training, he studies the natural products of grapes and wine, and how they can be used to improve wine quality. Kennedy is a specialist in tannins, a class of compounds that react readily with proteins and other molecules, and are one important factor in creating texture for wine. His research is important to winemakers who want to maximize texture, but who lack techniques and the understanding to accomplish this reliably and effectively.
Nov 3, 2006
6:00 PM - 7:30 PM
The Science of Cooking
Shirley Corriher Author, CookWise: The Hows and Whys of Successful Cooking
Shirley Corriher, once a research biochemist at the Vanderbilt Medical School, has been lecturing and writing about food for more than 20 years. She is a well-known culinary consultant who troubleshoots in some of the world's finest kitchens, and whose answers to kitchen mysteries have appeared in many food publications, including Food and Wine and Fine Cooking.
The New York Academy of Sciences
Science of Cooking Science of Wine Science of Beer Science of Flavor Science of Cheese
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