Does a Scientific Approach to Cooking Kill the Joy? October 27, 2012

As a cookbook, "Joy of Cooking" has sold over 18 million copies. As a philosophy, it has enriched countless fine meals. Author Harold McGee ("On Food & Cooking: The Science & Lore of the Kitchen") and professor Richard Zare (Stanford chemistry) contend that science intensifies the joy of cooking. From boiling water to baking a souffle, scientific insights can inform and enhance most every kitchen experience

Wonderfest, the Bay Area Beacon of Science, presents McGee and Zare in spirited conversation about the joy of a scientific approach to cooking. Presented as part of the Bay Area Science Festival.

Complimentary cheese and grapes will be served.

Official Website: http://wonderfest.org/scientific-cooking/