Ettinger and McNamee, two culinary authors, will talk about the science behind our food by discussing two or three favorite dishes, and talk about what goes into making them delicious, such as colloids and maillard reactions and other science-based transformations. Assistive listening devices available.
|Where:||Student Union Kachina (Seats 100)|
|When:||Sat, Mar 10, 10:00 am - 11:00 am|
|Signing area:||Sales & Signing Area - UA BookStore Tent (on Mall) (following presentation)|
|Genre:||Science / Medicine / Technology|
Amy Ettinger is the author of "Sweet Spot: An Ice Cream Binge Across America," which The Wall Street Journal hailed as “a surprisingly serious, impressively thorough treatment of ice cream’s cultural significance, fabrication, economics and history, not to mention its effect on human brain chemistry....
Gregory McNamee is a writer, journalist, editor, photographer and publisher. He is the author or title-page editor of forty books and more than five thousand periodical publications, including articles, essays, reviews, interviews, editorials, poems and short stories....