The Flavor Equation: A Conversation with Nik Sharma
The Silicon Valley ACS chapter will be a hosting a discussion of chemistry in food featuring Nik Sharma. We will be using a Q&A format with Dr Dick Zare as moderator. Nik Sharma is a microbiologist by training, and a foodie and author by passion. He has published several cookbooks which include both recipes and the science underpinning the recipes. His newest book is called the Flavor Equation. In his book, Nik outlines the basics of how we use all our senses to appreciate food, and the interaction of various spices/flavorings with each other.
Please join the zoom call and bring your questions. To get you started thinking, here is a newsletter from Nik Sharma. In this letter, he suggests using hardboiled egg yolks to make his shortbread cookies instead of raw. This is a mind-blowing idea to me. See below for the chemistry explanation.
Please be sure to invite your friends and colleagues. I’ve attached a copy of the meeting flyer for you to pass on to your friends.
No chemistry degree required, just an inquiring mind. To receive the zoom information, please preregister!