The Scientist in the Kitchen: How Science is Changing How We Cook


Speaker: Dr Joel Gilmore
Date: 23rd April 2010

We are approaching a revolution in the way we cook. Food scientists are now able to tell us not just what works in the kitchen but why, identifying the underlying (horrendously complicated!) chemical processes. Even better, armed with the latest technology science can help us cook in better, or even completely new ways. Armed with the twin tools of knowledge and technology, the world’s leading chefs are creating new flavours, textures and experiences that are making their way into the home kitchen.

Dr Joel Gilmore, physicist, science communicator and aspiring (amateur!) chef, will discuss the science AND demonstrate the methods behind cutting edge cuisine: from cooking the perfect steak in a rice cooker to how a whiskey sour is like a pavlova to the latest developments in molecular gastronomy (such as coffee caviar and green tea ravioli)!

All the demonstrations will be projected onto the big screen and all the science accessible to the layperson. So come along to see how chemistry, physics and even psychology all play a role in the dishes of tomorrow!