January 30, 2012
Chef José Andrés Brings “Squishy Food Physics” to ATL!
Food Plus Physics Equals Some Futuristic Food at Georgia Tech.
Calling all molecular gastronomy nuts: break out your emulsions, foams, LN2 and sous vide machines, because chef José Andrés and some smarty-pants Harvard profs. are coming to town to discuss “Squishy Physics”
Eater Atlanta broke the news about José Andrés’ Atlanta visit, but we have those wacky Harvard University profs. to thank for bringing this top toque to our town. It seems that in 2011 the creative profs. cooked up an edible science laboratory and Harvard students can get actual course credits for it!
The series of courses examining the intersection between scientific and culinary exploits has featured lectures by such esteemed and envelope-pushing chefs as Ferran Adria of El Bulli, Grant Achatz, Wylie Dufresne, David Chang, and José Andrés of ThinkFoodGroup, minibar and Jaleo. And now one of these egg-heady lectures on “Gelation” (ie. the conversion of powders or liquids to solids such as Andres’ famous gel-like “olive” that bursts into liquid in the mouth) is coming to Atlanta with chef Andrés and Harvard Physics professors Michael P. Brenner and David A. Weitz. The team will deliver three inter-disciplinary lectures on Saturday, March 10 at 9:30 AM at Georgia Tech. in conjunction with Fernbank Science Center. Expect a bit of formulas on chalkboard, a bit of historical trivia (such as the jellies served at the court of King Henry VII) and some fascinating cooking demos on film, if not in person, by Andrés himself.
The lectures are free and open to the public by registration is required at squishyphysics.eventbrite.com/?ref=esfb
The lectures will be held Sat. March 10, 9:30AM at the G. Wayne Clough Undergraduate Learning Commons at Georgia Institute of Technology.
See preview of Andrés’ lecture on Gelation here as delivered to a Harvard University class here: