June 16, 2010 Meeting
In his talk, Plant Saponin Amphiphiles: Dessert Topping or Floor Wax?, ECC co-founder and chemistry professor Kent Kirshenbaum will address the following questions–and more: What is the relationship between the chemical characteristics of food molecules and their functional attributes in the kitchen? Can we use a molecular design approach to innovate new ingredients and recipes? How can an understanding of food chemistry be used to understand other physical phenomena such as the behavior of soaps and detergents? Can we identify unusual molecules from natural plant extracts and use them to create a non-dairy dessert topping that isn’t disgusting? Can we bring joy to vegans? Why does root beer float? What is “New Shimmer” and what can Chevy Chase teach us about experimental cuisine?
