The Chemistry of Food and Wine: Part 1 – General Principles May 29, 2007

run by the Slow Food London convinium - please see website for booking information

Yet another re-run by popular request, this is the first session in a series of explorations to discover the principles of matching food and wine successfully through a number of guided workshops. Developed from the pioneering work of American MW and chef, Tim Hanni, the series is based on a course that David Natt and Silvija Davidson initially devised and ran for a number of years for Le Cordon Bleu Cookery School here in London. Since then they have been called upon to repeat it for a number of groups.

Official Website: http://slowfoodlondon.blogs.com/events/2007/05/29_may_the_chem.html