The Science of Cooking, Part 2

We will continue our conversation by moving beyond heat and technique into the deeper biology, chemistry, history, and nutrition of food. This engaging and accessible talk explores how water, proteins, starches, fats, fermentation, spices, vitamins, and minerals shape what we eat and how we cook, uncovering the hidden scientific stories behind everyday ingredients and familiar dishes.

From bread and fermentation to spices, the structure of plants and animals, and the surprising links between food, health, history, and the natural world, this program reveals that cooking is far more than a practical skill. Every meal is a meeting point of science, culture, and health, and the kitchen is one of the most accessible laboratories in everyday life.

Audiences will leave with concrete recipes and a richer understanding of how ingredients behave, how cooking transforms flavor and nutrition, and how science can help us cook and eat with greater insight, confidence, and pleasure.