Do you know that by cooking with the right kind of chemistry you can create the perfect meal? Chef John Folse, host of "A Taste of Louisiana," a national television cooking show, and Shirley Corriher, regular columnist for the Los Angles Times Syndicate Great Chefs Series, will show you how at the 218th national meeting of the American Chemical Society, the world's largest scientific society. They will demonstrate how a little knowledge of chemistry can go a long way to improve cooking, flavors, and food preparation.
Come sample a taste of New Orleans -- beignets will be served during the presentations.
Shirley Corriher,
Author, Cookwise: The Hows and Whys of Successful Cooking Contributing
editor, Fine Cooking and Gourmet
What: Southern Chefs: The Chemistry of Food Presentation and sampling
When: Monday, August 23, 9:00 - 10:15 a.m.
Where: Ernest N. Morial Convention Center Industry Central La Louisianne Ballroom
A nonprofit organization with a membership of nearly 159,000 chemists and chemical engineers, the American Chemical Society publishes scientific journals and databases, convenes major research conferences, and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio. ( http://www.acs.org )