Molecular Gastronomy

Physics - Have you noticed chefs are being a bit more creative these days? Perfectly cooked potatoes, delicious peas and smoked cheese. Easy to make and delicious. Top Scientists have spent the better part of two decades collaborating with chefs to map out the aromatic molecules that give foods and wines their flavor. Thanks to all of that exhausting research, we are now able to identify why certain foods and wines work well together. Learn the simple set of molecular principles that explain how to create ideal harmonies in food and wine pairing.