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SUMMARY:The Science of Cooking, Part 2
UID:160876
DTSTAMP:20260404T094100Z
DTSTART:20260430T223000Z
DTEND:20260430T233000Z
LOCATION:1080 Old Post Road \nFairfield CT 06824
ROOM: Rotary Room
DESCRIPTION:We will continue our conversation by moving beyond heat and te
 chnique 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 ing
 redients and familiar dishes.From bread and fermentation to spices, the st
 ructure of plants and animals, and the surprising links between food, heal
 th, history, and the natural world, this program reveals that cooking is f
 ar 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 laborat
 ories in everyday life.Audiences will leave with concrete recipes and a ri
 cher understanding of how ingredients behave, how cooking transforms flavo
 r and nutrition, and how science can help us cook and eat with greater ins
 ight, confidence, and pleasure.
URL:https://fplct.librarymarket.com/index.php/event/conversations-matter-v
 j-science-cooking-160876
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