The School of Science Student Advisory Board, Sodexo, and TCNJ’s Dining Services are pleased to host a special lunch event titled “Compounds & Cuisine: The Science of What You’re Eating” on Wednesday, March 20, 2013. The lunch is part of TCNJ’s Week of Science and is coupled with a guest lecture by Dr. Kent Kirshenbaum on “Experiments at the Interface of Chemistry and Cuisine.”
“Compounds & Cuisine: The Science of What You’re Eating”
• Wednesday, March 20, 2013
• Special Lunch Event – Menu
• 11:00 am – 2:00 pm
• The Atrium at Eickhoff
Have you ever thought about the connection between science and food? Science is not just for the lab, but for kitchens too! Join us for this fun event where we explore how science influences what we eat and how we cook.
The Compounds & Cuisine lunch, part of TCNJ’s Week of Science, will feature guest chefs, along-side our campus Executive Chefs, demonstrating techniques in molecular gastronomy like gelification, turning liquids into powder and making ice cream from liquid nitrogen.
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