The Kitchen as Laboratory
Longtime ECC member Arielle Johnson, co-founder Kent Kirshenbaum, and director Anne E. McBride have authored a chapter on konjac dondurma, a sustainable form of Turkish stretchy ice cream, in the newly released book, The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. Cesar Vega, PhD, who has presented several times at the ECC, is one of the editors of the volume, along with noted food scientists Job Ubbink and Erik van der Linden.
During the week of January 30, the book is featured on the Columbia University Press, with lots of excerpts and the opportunity to win a copy. Click here for the full details. You will also have the opportunity to hear from Dr. Vega and some of the authors at the February 16 meeting of the ECC.
