Yes, two of your favorite things, right?
I thought so. Well, consider signing up to my friend Amy Rowat’s special new course at UCLA on the subject. It will feature many fantastic chefs from some of the finest restaurants around the city and beyond, as well as some excellent food writers. The course will have a wealth of wonderful information (like at the answers to why carrots are sweeter in the Winter), and hands on practice to get involved in. I think the course is only open to UCLA students (who should be sure to register fast to get on the limited list), but there are four public events (I think you might have to register for those too, as space it limited). See the list of events here. I’ve mentioned Amy and her work here on the blog before, soho and have a look at the earlier post for more about her work at UCLA, and go here for more on the Rowat Lab. (See also a recent article featuring her lab’s work on food science in UCLA’s Prime magazine’s Winter 2012 edition.)
Now, even if you do not make it over to UCLA, you can check you the excellent Continue reading ‘Science and Food!’