The Molecular Man
Hervé This, physical chemist, author of Molecular Gastronomy: Exploring the Science of Flavor, and a pioneer in the trendsetting field of molecular gastronomy, will discuss how the science of cooking and the physiology of flavor can inform the culinary experience. The lecture, part of the New York Academy of Science's five-part "Science of Food Series," will take place on Tuesday, April 10, at 7 World Trade Center, 250 Greenwich Street. $25/person, reservations required (212.298.8600).
Epicurious.com editor-in-chief Tanya Wenman Steel has headed out of the country on vacation, and in her absence, she has graciously asked me to step in as guest blogger for the week at the epi-log. Stay tuned here and there as I practice the fine art of food blog juggling.