The sci­ence of food

The Irish Times Magazine - - FOOD FILE -

Sci­ence and gas­tron­omy come to­gether in two unique events this month. At Cask & Greene’s res­tau­rant in Cork on Wed­nes­day, Novem­ber 15th, head chef Bryan McCarthy is do­ing an un­usual tast­ing menu as part of Cork Sci­ence Week.

The Alchemy of Food: Sci­ence and Flavour kicks off at 7.30pm and over the course of the evening McCarthy will serve a five- course menu that blends food and sci­ence. From the Mail­lard re­ac­tion to carameli­sa­tion, geli­fi­ca­tion, and fer­men­ta­tion, the chef will ex­plain the sci­en­tific pro­cesses he uses in his kitchen.

Andy Fer­reira, bar man­ager at Cask, will also demon­strate how he uses sci­en­tific tech­niques to har­ness tem­per­a­ture, taste, tex­ture and colour in the cre­ation of un­usual cock­tails. Tick­ets are ¤ 75 and can be booked by call­ing the res­tau­rant on 021- 4552279.

Chef Louise Len­nox and food sci­en­tist Ais­ling Larkin ( above), who run the chil­dren’s sci­ence and food ini­tia­tive Foodoppi, are putting on an in­ter­ac­tive show called Build the Ul­ti­mate Umami Burger at The Sugar Club in Dublin 2 on Tues­day, Novem­ber 21st.

The show, which is pitched at an adult au­di­ence, will blend food and sci­ence as the pair ex­plore the dif­fer­ence be­tween taste and aroma, cre­ate tomato caviar, and cook with liq­uid ni­tro­gen. They will be joined on stage by chef Adam Dunne from res­tau­rant 777 who will work with them to cook the umami burg­ers, for the au­di­ence to taste.

Paddy Court­ney is guest MC for the evening, and sensory food sci­en­tist Dr Emma Feeney and DJ Adri­enne O’Hara will also be on stage.

Tick­ets are ¤ 15 and can be pur­chased on EventBrite.

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