Join CUESA for a day of exploring weird food science through tasting, learning, and cooking. Check back for details on activities.
Science of cooking tasting station (10:00 am to 1:00 pm): What happens to vegetables when you cook them? Why does broccoli turn a dull army green if you put lemon juice in the water? What happens to the vitamins if you cook your broccoli in a big pot of water? Come see, learn, and taste for yourself, as we offer samples of broccoli cooked at least four different ways.
Science-themed cooking demos:
11:00 am: Aglaia Kremezi, author of Vegetarian Mediterranean Feasts. Aglaia will demonstrate an age-old method of making candy from winter squash, using a natural chemical compound that the modernist cuisine set has recently adopted for their own use.
12:00 pm: Jennifer Luttrell and Jill Giacomini Basch, Point Reyes Farmstead Cheese Company. Learn a little about the chemistry behind cheesemaking, as well as some delicious ways to incorporate cheese into your cooking.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
show less
Science of cooking tasting station (10:00 am to 1:00 pm): What happens to vegetables when you cook them? Why does broccoli turn a dull army green if you put lemon juice in the water? What happens to the vitamins if you cook your broccoli in a big pot of water? Come see, learn, and taste for yourself, as we offer samples of broccoli cooked at least four different ways.
Science-themed cooking demos:
11:00 am: Aglaia Kremezi, author of Vegetarian Mediterranean Feasts. Aglaia will demonstrate an age-old method of making candy from winter squash, using a natural chemical compound that the modernist cuisine set has recently adopted for their own use.
12:00 pm: Jennifer Luttrell and Jill Giacomini Basch, Point Reyes Farmstead Cheese Company. Learn a little about the chemistry behind cheesemaking, as well as some delicious ways to incorporate cheese into your cooking.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
Join CUESA for a day of exploring weird food science through tasting, learning, and cooking. Check back for details on activities.
Science of cooking tasting station (10:00 am to 1:00 pm): What happens to vegetables when you cook them? Why does broccoli turn a dull army green if you put lemon juice in the water? What happens to the vitamins if you cook your broccoli in a big pot of water? Come see, learn, and taste for yourself, as we offer samples of broccoli cooked at least four different ways.
Science-themed cooking demos:
11:00 am: Aglaia Kremezi, author of Vegetarian Mediterranean Feasts. Aglaia will demonstrate an age-old method of making candy from winter squash, using a natural chemical compound that the modernist cuisine set has recently adopted for their own use.
12:00 pm: Jennifer Luttrell and Jill Giacomini Basch, Point Reyes Farmstead Cheese Company. Learn a little about the chemistry behind cheesemaking, as well as some delicious ways to incorporate cheese into your cooking.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
read more
Science of cooking tasting station (10:00 am to 1:00 pm): What happens to vegetables when you cook them? Why does broccoli turn a dull army green if you put lemon juice in the water? What happens to the vitamins if you cook your broccoli in a big pot of water? Come see, learn, and taste for yourself, as we offer samples of broccoli cooked at least four different ways.
Science-themed cooking demos:
11:00 am: Aglaia Kremezi, author of Vegetarian Mediterranean Feasts. Aglaia will demonstrate an age-old method of making candy from winter squash, using a natural chemical compound that the modernist cuisine set has recently adopted for their own use.
12:00 pm: Jennifer Luttrell and Jill Giacomini Basch, Point Reyes Farmstead Cheese Company. Learn a little about the chemistry behind cheesemaking, as well as some delicious ways to incorporate cheese into your cooking.
All demos take place in the CUESA Classroom (under the white tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
show less
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