Join us for: Scientific Cooking Kills Joy? Harold McGee & Richard Zare

Does the Scientific Approach to Cooking Kill the Joy?
As a cookbook, Joy of Cooking has sold over 18 million copies. As a philosophy, it has enriched countless fine meals. Author Harold McGee and chemistry professor Richard Zare contend that science intensifies the joy of cooking. From boiling water to baking a soufflé, scientific insights can inform and enhance most every kitchen experience

Wonderfest presents McGee and Zare in spirited conversation about the joy of a scientific approach to cooking.

WHAT: "Does a Scientific Approach to Cooking Kill the Joy?" a Wonderfest science dialogue
WHO: Harold McGee (author of On Food & Cooking: The Science & Lore of the Kitchen) and Richard Zare (Professor of Chemistry & Priestley Medal winner, Stanford)
WHEN: Saturday, October 27, 2012; 7:30 - 9:30 PM
WHERE: Braun Auditorium, Mudd Building, Stanford University, 333 Campus Drive West, Stanford, CA, 94305
HOW: $10 donation recommended; complimentary cheese and grapes will be served.
WHY: Because we're curious creatures.

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  • Tucker Hiatt

    Good venue, very good speakers, and GREAT audience. About 200 people "ate up" the exuberance that McGee and Zare demonstrated for cooking. And the audience questions were fantastic!

    October 28, 2012

  • Eric

    Meetup seems to place the wrong location on the map. Here is the correct location the the Mudd Chemistry Building.­

    October 27, 2012

  • Eric

    We'll have some snacks. yum!
    BYOW (Bring your own wine.)

    October 25, 2012

  • Tucker Hiatt

    Science improves the joy of cooking AND of eating. Alas, eating is my only food forte. But maybe these two jovial experts (McGee & Zare) can bring me around. It'll be fun finding out.

    October 1, 2012

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