Kitchen Chemistry: We've Got a Lot to Learn from Professional and Recreational Cooks

January 19, 2017

Three people enjoying a meal

You may not realize it but every time you cook in your kitchen you become a chemist. Join Matt Hartings a Professor of Chemistry at American University as he talks about some of his favorite chemistry that happens over a stove, in an oven, and in all of the preparations before eating your favorite meal. He will discuss some of his favorite tricks for making great food, but will mostly discuss some of the incredibly intricate chemical transformations that our civilization has mastered without even considering the chemicals involved.

What You Will Learn

  • Why your best tool in a kitchen is patience…let kinetics be your guide!
  • Why pastries are the original 2-D materials
  • Why ingredients are meaningless unless your process is perfect...something our synthetic colleagues have a great appreciation of already!

The Fine Print

ACS Webinars® does not endorse any products or services. The views expressed in this presentation are those of the presenters and do not necessarily reflect the views or policies of the American Chemical Society.

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Expert

Matt Hartings
American University

Bill Courtney
Washington University School of Medicine