Join Professor Richard Zare of the Stanford University Chemistry Department and Dr. Harold McGee, author of "On Food and Cooking" as they discuss the scientific approach to cooking. As a book, "Joy of Cooking" has sold over 18 million copies. As a philosophy, it has enriched countless fine meals. Author Hal McGee and chemist Dick Zare contend that science intensifies the joy of cooking. From boiling water to baking a soufflé, scientific insights can inform and enhance most every kitchen experience.
This event is free and open to the public. It will be held in Braun Auditorium in the Mudd Building, 333 Campus Drive.
