An Evening with Molecular Gastronomist Hervé This

In Note-by-Note Cooking Hervé This argues that molecular cooking techniques herald a new approach that will revolutionize the way we feed our growing population. He will introduce us to the properties and uses of various naturally-occurring and synthetic compounds, emphasizing their health benefits and adaptability.

The discussion will be followed by a tasting prepared by Chef and Creative Director of the Institute of Culinary Education, Michael Laiskonis.

In English. Free and open to the public with RSVP.
Please RSVP to

Note by note Cooking: The Future of Food Arts and Traditions of The Table: Perspectives on Culinary History, by Herve This, (Columbia University Press, 2014)