The science of cooking with Ben Ebbrell

Have you ever wondered what's actually happening to your food when you cook it? Why does it change texture? How does temperature affect flavour? Join physicist David Weitz and chef Ben Ebbrell as they reveal the inner workings of culinary science.

The Ri is proud to be hosting the UK premiere of Harvard's long running science and cooking lecture series. At each event, a renowned chef cooks some of their favourite dishes, and is joined by a scientist to explain the fascinating science behind the food. At the end, you'll even get a chance to taste one of the demonstrations!*

From fluid mechanics to volatile compounds, this talk will cover a a range of delicious topics. Learn what's really going on in bread, mayonnaise, chocolate, and even cocktails, plus more!

*Food samples are subject to availability. Those with food allergies and intolerances should speak to a member of staff before consuming anything. The Royal Institution accepts no liability for any adverse reaction caused.

By booking to attend events at the Royal Institution, you confirm that you have read and agree to the Ri's event terms and conditions.

Event image by zoli2003 via Pixabay