在短短三天内学习您可以持有的所有食品科学该国最有影响力的食品科学家哈罗德·麦吉（Harold McGee）将于3月15日至17日在法国烹饪学院举行为期三天的研讨会，但起初我们有点犹豫。The last time we attended such a talk, by molecular gastronomist Hervé This, the great man’s pronouncements were so profound, and his insights into the nature of matter so complex, that we were stymied and had to be woken up by security guards long after everyone else departed. McGee, though, will be giving practical demonstrations for three days, including six ways of searing a steak, everything you wanted to know about eggs and emulsions, and, on day three, a futuristic tour of enzymes, hydrocolloids, and “equipment such as freeze dryer’s vacuum packaging, and rotary evaporators.” Who could resist such a curriculum? For three days and $1,200, you can be the chef of the future! Harold McGee Lecture Series [French Culinary Institute] Related: Molecular Gastronomy Made Complicated via PowerPoint
