The Science of Scotch
Tuesday, May 6, 2008
Must be 21 to attend. Proper ID required for admission.
Simon Brooking is the master ambassador for Ardmore and Laphroaig Single Malt Scotch whiskies. A well-known expert on Scotch whisky, he has worked for a number of leading Scotch distilleries, learning the art and science of distilling from the world's foremost master distillers and blenders. Born in Edinburgh, Scotland and a member of the Robertson Clan, he traces his roots back to the 13th Century and the Celtic Earls of Atholl.
For over 10 years, Simon has led hundreds of Scotch whisky tastings for consumers, bartenders, and social organizations. Both informing and entertaining, his presentations have made him an in-demand speaker and spokesperson.
At the Academy Brooking will present a talk titled "The Science and Craft of Single Malt Scotch from Malting to Maturation: An Exploration of 'The Water of Life.'"
The Science & the City Food Series
To the chef, there is no greater experiment than attempting a new recipe. Cooking involves balancing a slew of chemical variables, from the acidity of a chocolate chip cookie dough (which factors into browning) to the moisture content of cheese (which can affect Mozzarella's elasticity). A basic understanding of food science can illuminate even the darkest kitchen pantry.
For this reason, the New York Academy of Sciences presents this 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 champagne, chocolate, taste and more—and share what they have learned about the complex interactions involved in every mouthful. Following each lecture, guests are invited to participate in a tasting of the food du jour.