Professor Kent Kirshenbaum of New York University gives a fascinating lecture-demonstration on the chemistry and physics of food. A master in the art of doing things with and to food, (such as stretching ice cream and using industrial processes to turn cheese into airy delights), he combines science, food and showmanship to rival Heston's Feast. He co-founded the Experimental Cuisine Collective and is associated with the website Cooking for Geeks. Kent is being brought to Wellington by the Wellington branch of the NZ Institute of Chemistry to help celebrate the International Year of Chemistry in 2011. Bookings are essential.
Please note:
All prices are per person unless otherwise stated.
Bookings are strongly recommended, and are on a first come first served basis.
