The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.
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Participants must currently be 11 years to 18 years old.
Minimum: 3
Maximum: 15
Registration starts on 06/01/2018 and ends on 12/07/2018.
Room: Main Classroom
Please contact Brain Builders STEM Education if you have any questions.