Scientific Cooking Kills the Joy?
Does a Scientific Approach to Cooking Kill the Joy? from Wonderfest on FORA.tv As a cookbook, Joy of Cooking has sold over 18 million copies. As a philosophy, it has enriched countless fine meals. Author Harold McGee (On Food & Cooking: The Science & Lore of the Kitchen) and professor Richard Zare (Stanford chemistry) contend that science intensifies the joy of cooking. From boiling water to baking a soufflé, scientific insights can inform and enhance most every kitchen experience
Wonderfest presents McGee and Zare in spirited conversation about the joy of a scientific approach to cooking. Presented as part of the Bay Area Science Festival.
WHAT: Does a Scientific Approach to Cooking Kill the Joy?
WHO: Harold McGee (author of On Food & Cooking: The Science & Lore of the Kitchen) and Richard Zare (Professor of Chemistry, Stanford)
WHEN: October 27, 2012
WHERE: Braun Auditorium, Mudd Building, Stanford University, 333 Campus Drive West, Stanford, CA, 94305
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