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Science and Cooking

Book

Physics Meets Food, From Homemade to Haute Cuisine New York, NY: W.W. Norton & Company.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical...

Gastro-Science-Chef-2018 - Chefs meet scientists

Journal Article

Recent decades have witnessed an increasing interaction between chefs and scientists, fueling new trends in both cooking and in the sciences. In June 2018 an international symposium brought together chefs, scientists, communicators, students, and...

Characterization of saponin foam from Saponaria officinalis for food applications

Journal Article

Soapwort (Saponaria officinalis) is a natural source of saponins, which are known for their surface-active properties and ability to form metastable foams. The properties of saponin extract from soapwort have not been well characterized. This study...

The Ancient Mesopotamian Tablet as Cookbook

Journal Article

Millennia before the Columbian Exchange brought potatoes, tomatoes, maize, and pepper from the New World, many of the Old World’s core food plants and animals were domesticated in the region of Upper Mesopotamia in what is today Turkey, Syria, Iran, and...

Interfacial properties and foaming behavior of saponin extract from Saponaria officinalis for dispersed food systems

Conference Proceedings

Teaching flavor chemistry and fostering curiosity with food fermentations

Conference Proceedings

SteamEd: Training educators in science and cooking

Conference Proceedings

Workshops and Symposia

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Workshops Science and Cooking for Secondary Teachers (with Kate Strangfeld) SteamEd -- Worskhops for teachers Organizer with Vayu Maini Rekdal and Kathryn Hollar Symposia Co-organizer with Morten Sommer, Leonie Jahn, Rob Dunn, Jason White, Dennis Sandris...

Online Courses

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Food Fermentation: The Science of Cooking with Microbes with Roberto Kolter Harvard X, EdX platform; Since February 2021 See video ----------------------------------------------------------------------------------------------------------------- Science...

Science & Cooking Public Lectures

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Science and Cooking Public Lectures . Weekly public lectures featuring visiting chefs and presentations on the science of food. Every fall includes 10-13 lectures attended by 200-350 people weekly. Broadcast on iTunes and Youtube with 1,000-160,000 views...

Talks

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Web Events Boston Bacterial Meeting Breakout Session on Food Science Cambridge, MA, July 2020. From the BCC to Harvard and back: a tale of scientific serendipity and collaboration Basque Culinary Center, San Sebastian, Spain, June 2020. Boston Bacterial...

sorensen_acs_chemical_biology_2012.pdf

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