This event explored four concepts of culinary science and included an interactive tasting after the lecture.
1. Phase transitions – what happens when an egg cooks, or when liquid milk turns into solid cheese?
2. Elasticity – how do molecular networks such as the gluten in bread create a springy, elastic texture?
3. Viscosity – what kinds of molecules alter the viscosity, or thickness, or sauces and soups?
4. Diffusion – how do molecules move around to drive such culinary techniques as marinating and pickling?