News Room | Local Chefs, Scientists Cook Up Evening of Food Science at "Science of Eats" - February 20, 2014
New "Grow Your Own Mushrooms" Workshop, Experiments & Tastings
Contact: Leslie Pepple, Communications Manager
FOR IMMEDIATE RELEASE
Durham, NC - January 2014
Foodies from across the Triangle with raise a fork to science on Thursday, February 20, 2014 at the Museum of Life and Science's second annual Science of Eats. A part of the popular adults-only Museum AfterHours series, this year's event features over 25 local restaurants, farms and breweries as well as scientists from the Duke Institute for Brain Sciences and the NCSU Food Science Club. Guests can sample fare from their favorite restaurants including one-of-a-kind tastings such as liquid nitrogen ice cream and spherical cocktails. Hands-on experiments will explore everything from taste bud sensitivity and the science of "super tasters" to the ins and outs of molecular gastronomy.
New this year, an interactive mushroom cultivation workshop will also be offered. Participants will receive a personal introduction to "mushroom cultivation 101" and inoculate their own log with mushroom substrate to take home. This workshop experience has limited seating and is being offered for an additional fee of $10.00.
About Science of Eats 2014
Enjoy tastings from a variety of local eateries and participate in hands-on experiments exploring the world of food science.
- Create your own sugar citric acid solution and discover the difference residual sugar levels have on wine.
- Explore the neurogenetics of smell and find out how the mutation of a single gene can impact your perception of scents.
- Experiment with liquid nitrogen cooking and sample "ice cream with a kick" from Duke Chemistry.
- Tastings and experiments with over 25 scientists, restaurants and farmers from across the Triangle including:
|Duke Institute for Brain Sciences||Dig It Farm|
|NCSU Food Sciences Club
||Old Milburnie Farms
|Top of the Hill Distillery
||Triangle Brewing Company
Special access available for media; contact LeslieP@ncmls.org