Did you know that cooking food might have started as long as 2 million years ago resulting in a profound influence on the evolution of early humans? With the development of agriculture beginning about 10,000 years ago, the art of cooking began to change the way in which humans prepared food in many different regions of the world.
It was not until the 1600’s that modern science began to influence how food was prepared by combining the art of cooking with the science of cooking. The recent application of cooking science is now teaching us how to improve the nutritional quality of food, thus reducing the risk of developing a number of chronic diseases and increasing the quality of life.
Join certified food scientist Guy Crosby of the Harvard T H Chan School of Public Health and Milk Street Kitchen as he discusses his new book during this free interactive broadcast to discover how cooking has become the perfect embodiment of art and science.