Science is incredibly important in the production of food, whether it's homemade or mass-produced. A recipe's required balance of ingredients, heat levels, technique, and time can be as precise and delicate as any lab titration project. This complex relationship will be explored in the latest installment of the Science Museum of Minnesota's popular lecture series. Chef Doug Flicker (Piccolo Restaurant) and University of Minnesota food scientist Gary Reineccius will discuss how science and art interplay in the creation of gourmet dining and cuisine. The event will be held at downtown St. Paul's Amersterdam Bar, and guests will be invited to enjoy drinks and food during what is sure to be a buffet of lively talk.
Tue., March 13, 6:30 p.m., 2012