‘Food Physics’ Art Exhibition

by

FOOD PHYSICS: SCHEDULE OF EVENTS

Wednesday November 6th

  • Opening Reception Featuring a Molecular Gastronomy Cooking Demonstration by Chef Paolo, and Talk by Artist Mia Brownell.
  • 5:30pm – Wine and Cheese Reception with Cooking Demonstration by Chef Paolo – “Spherification” (see more details below).Watch the Video
  • 6:15pm – Artist talk in Room 103 by Mia Brownell (see more details below).Watch the Video
Wednesday November 20th
  • 5:30pm – Molecular Gastronomy Cooking Demonstration by Chef Paolo – “Gelification” (see more details below).Watch the Video
  • 6:15pm – Food Chemistry Talk by Profesor Nancy Goroff – “Chemistry of Cooking and What We Eat”  (see more details below).Watch the Video
Tuesday December 10th
  • 5:30pm – Molecular Gastronomy Cooking Demonstration by Chef Paolo – “Texturization” (see more details below). Watch the Video
  • 6:15pm – Talk by PhD candidate Jeff Lipton:  “Edible, mathematical and in the holiday spirit – Shaped 3D goodies” (see more details below) Watch the Video

MORE DETAILS:

Molecular Gastronomy:  The term molecular gastronomy describes a style of cooking in which chef’s explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.
November 6:

Molecular Gastronomy Cooking Demonstration by Chef Paolo:  Spherification: This first demonstration will feature a technique made popular by Chef Ferran Adria of El Bulli Restaurant in Spain (5:30pm in SCGP Gallery/Lobby).

Talk by Artist Mia Brownell: Mia will give a talk about her work, the relationship to food and science.   Vibrant compositions reference 17th-century European still life of food provide the historical context for her paintings. The exploration of the science and sociology of food is played out beautifully, and traditionally, in the painted surfaces of Brownell’s work.   With a Nobel Prize nominated scientist/father and her mother being a sculptor, one can clearly discern parental influences in her paintings (6:15pm in SCGP Room 103).  
“American attitudes towards food as a commodity fascinate me. My paintings embrace a fusion of traditional still life techniques and scientific models of proteins, sublimated by notions of American dyspepsia.”  Mia Brownell.

November 20: 

Molecular Gastronomy Cooking Demonstration by Chef Paolo: Gelification:   In the second demonstration, Chef Paolo will create see-through pasta: noodles made out of liquid  (5:30pm in SCGP Gallery/Lobby).

Food Chemistry Talk by Professor Nancy Goroff:  “Chemistry of Cooking and What We Eat”  Everyone needs to eat.  This talk will explore how we meet that need, considering the biological and cultural aspects, but especially the chemistry of what goes on in the kitchen (6:15pm in SCGP Room 103).

December 10

Molecular Gastronomy Cooking Demonstration by Chef Paolo: Texturization:  Using liquid nitrogen, Chef Paolo will instantly freeze ice cream, and create textures to dazzle your palate (5:30pm in SCGP Gallery/Lobby).

Talk by PhD candidate Jeffrey Lipton:  “Edible, mathematical and in the holiday spirit – Shaped 3D goodies”.  Talk & demonstration by Jeff Lipton.  3D printing is a technology searching for applications in wide ranges of society, and food production may be its next target.  3D printing may soon enable the creation of vegan meats, solve Malthusian concerns and enable each dish to become a piece of art (6:15pm in SCGP Room 103).

Photos:
[Show picture list]