The Kitchen as Laboratory
Cesar Vega with Anne McBride and Thomas M. Tongue, Jr.
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Behind today’s celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible.
From the seemingly mundane to the food fantastic, grilled cheese sandwiches to molecular gastronomy, gain rare insight into the science behind your food, with demonstrations!
César Vega holds a PhD in food science and a culinary degree from Le Cordon Blue and is a Research Manager at Mars, Inc. He has consulted with several avant-garde restaurants on aspects related to science-based cooking and is an editor of The Kitchen as Laboratory.
Anne McBride is the director of the Experimental Cuisine Collective at New York University and a contributor to The Kitchen as Laboratory.
Thomas M. Tongue Jr. is the Director, Product Development for Innovative Food Processors, Inc. He contributed the article Innovate: Old World Pizza Crust with New World Ingredients to The Kitchen as Laboratory.
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