Does a Scientific Approach to Cooking Kill the Joy?

As a cookbook, Joy of Cooking has sold over 18 million copies. As a philosophy, it has enriched countless fine meals. Author Harold McGee (On Food & Cooking: The Science & Lore of the Kitchen) and professor Richard Zare (Stanford chemistry) 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.

Wonderfest presents McGee and Zare in spirited conversation about the joy of a scientific approach to cooking.  Presented by Wonderfest.

A $10 donation is recommended to support Wonderfest, the Bay Area Beacon of Science.

Complimentary cheese and grapes will be served.