Da müsste man doch glatt in Toronto sein, denn der Veranstaltungstext zu Ariel Gartens Winterlicious-Event „Art Sense-ational: The Neuroscience of Molecular Gastronomy“ in der Galerie von Vivian Reiss am 1. Februar klingt ziemlich interessant:
Molecular gastronomy is the hottest topic in the world of cuisine. It uses science to explore how food is transformed and allows flavours and textures to be isolated and recombined in surprising and delightful ways.
What is it like to taste colour? Join brain guru Ariel Garten for a stimulating lecture illustrated by a molecular gastronomical tasting of food. The event takes place surrounded by Vivian Reiss’ paintings of food for a complete sensory experience of the art and science of taste.
Eine Mischung aus Wissenschaft, Kunst und Gastronomie – ganz nach unserem Geschmack! (via Taste T.O.)
(Foto: Wikipedia)