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Molecular Gastronomy: Sushi Making as a Case Study

November 9, 2009 (5:30 PM)

Our event will be a cooking demonstration that will allow participants to learn basic concepts of molecular gastronomy and how it can be easy and fun to apply to "real cooking" such as Sushi making. We want people to realize that food science is applicable to our everyday eating and is not something only executed by professionals. Attendees will learn, through hands-on experience, how to mimic the texture and appearance of certain foods by using molecular gastronomy. They will also obtain the skills to prepare healthy sushi rolls at home. We are planning to advertise this event through different medias such as facebook, e-mails, the lantern, buckeye net news, etc. in order to make it open to the campus community. This program will be held in the RPAC demo kitchen.

santos.69@osu.edu