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Saturday, April 28 • 2:00pm - 3:30pm
Food Science

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"Molecular Gastronomy." "Modernist Cooking." No one's
quite sure what to call it, but restaurants and home cooks are
bringing science into the kitchen to transform the tastes and textures
of food. Tammy Coxen of Tammy's Tastings will demonstrate
spherification, foaming, and other fun science tricks for the kitchen.

Speakers
Saturday April 28, 2012 2:00pm - 3:30pm
Food - 402

Attendees (33)

Attendance numbers do not account for private attendees. Get there early!


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