The Science of Beer
The third event in the New York Academy of Science's five-part "Science of Food" series will feature an in depth discussion of the science of brewing, led by Charlie Bamforth, PhD, DSc, chair of the Department of Food Science & Technology and Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at the University of California, Davis. The lecture, followed by a beer tasting, will take place on Monday, February 26, 6:00 p.m. to 7:00 p.m., at the New York Academy of Sciences, 7 World Trade Center, 250 Greenwich Street (212.298.3725).
EVENTS THIS WEEK
Food on Film
Francine Segan, author of Movie Menus, will lead a discussion of memorable food moments from the silver screen, Wednesday, February 21, 6:30 to 8:30 p.m., at the 92nd Street Y, 1395 Lexington Avenue at 92nd Street. $30/person (212.415.5500).
The food lit series "Talking With Your Mouth Full" continues on Thursday, February 22, 6:30 to 8:00 p.m., at Jimmy's, 43 E. Seventh St. $10/person, reservation required (firstname.lastname@example.org).
Steven Kaplan, French bread expert and author of Good Bread is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It, will lead a baguette tasting on Friday, February 23, 3:00 p.m. to 5:00 p.m., at Amy's Bread, 672 Ninth Ave. Free (212.977.2670).
Beer-braised bratwurst, wild boar, and grilled venison skewers, along with beer from Brooklyn's Six Point Brewery, on Sunday, will be on the menu on February 25, 2:00 p.m. to 7:00 p.m., at Flatbush Farm, 76 Saint Marks Avenue (718.622.3276).
Cheddar cheeses will be paired with English beers on Tuesday, February 27, 6:30 p.m. to 8:30 p.m., at the Artisanal Premium Cheese Center, 500 West 37th Street, 2nd Floor. $65/person (877.797.1200).