Event box

The Science of Good Cooking

Kate Sherwood, of the Center for Science in the Public Interest and contributing author to Nutrition Action Healthletter, discusses a range of topics that impact making delicious and healthy food, like:

  • Things that do and don't impact food quality (e.g., methods to thaw frozen food)
  • How to store various fruits and vegetables
  • What brining and marinading does to foods
  • When to use high heat vs. low heat in cooking
  • Why we use various mediums to cook food - water, fat, alcohol, and acids

Registration is FREE but space is limited so register today.

YES – SAMPLES WILL BE PROVIDED!

Date:
Thursday, October 27, 2016
Time:
5:00pm - 6:00pm
Time Zone:
Eastern Time - US & Canada (change)
Location:
Himmelfarb Library, Room B102
Categories:
  Healthy Living  
Registration has closed.

Event Organizer

Brian McDonald