Today: Better Cooking Through ChemistryShirley Corriher, a former research biochemist at the Vanderbilt Medical School, kicks off a series of classes on “The Science of Cooking” tonight at 7 World Trade Center. Science is the next big thing in the food world, we think: More and more people are becoming interested in why things burn, turn weird colors, and cook the way they do. On the highest level, they call this sort of thing “molecular gastronomy,” but it’s basically as simple as high-school chemistry. To RSVP, call Alyssa Zahorcak at 212-298-8616 or send an e-mail here.
Subsequent classes include “The Science of Wine,” “The Science of Beer,” “The Science of Taste,” and “The Science of Cheese.”
“Behind the Scenes: The Science of Cooking,” New York Academy of Sciences, 6 p.m. 7 World Trade Center, 250 Greenwich St., at Barclay St., 40th fl.
Earlier: Spanish Chefs Cook With Dirt, Dazzle Avant-Garde at Weekend Demo