What exactly happens in the pan when you fry an egg, roast cauliflower or bind a sauce? Culinary journalist Eke Mariën and chemist Jan Groenewold show that cooking is actually pure physics and chemistry. Using spectacular demos – including with liquid nitrogen – they unravel the physical and chemical processes that take place in your kitchen every day. Together, they wrote several books on molecular gastronomy, including the acclaimed Keukenlab (2019), in which they translate science into practical knowledge for every home cook. Be surprised, amazed and inspired. Idea for Christmas dinner?
In collaboration with Alembic, Apollo, Sports & Culture, KIVI Students Twente
Location: Vrijhof/Agora
Reservations not possible/ free entrance/ be there in time
This programme is in Dutch
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