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ALL IN THE BEST POSSIBLE TASTE - THE SCIENCE OF FOOD & FLAVOUR

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If you have a question about this talk, please contact John Wilkins.

This entertaining lecture will introduce some surprising facts about food and flavour. There will be a chance to do some tasting experiments.

Dr Len Fisher is well known for his efforts to make science accessible to a wider audience. He spends much of his time delivering talks (from school audiences to the passengers on the QE2 ), making radio broadcasts with the occasional foray into television. He also writies newspaper articles and books (e.g. How to Dunk a Doughnut and Weighing the Soul). His writing is designed to show how scientists think about the problems of everyday life, and how this may be harnessed to make significant scientific advances.

He received the Ig Nobel Prize for Physics in 1999 for his study of the science of dunking.

He has worked with leading chefs, e.g. Heston Blumenthal, in applying science to the development of new dishes.

Open to non-members. Free admission. Suitable for A-level students.

Notes: No tickets – so come early to get a good seat. Doors open at 18:30.

Event Location: Todd-Hamied Room, Department of Chemistry, Lensfield Road, Cambridge, CB2 1EW

Please check www.soci.org for the latest news on this and other SCI events.

Event organized by the SCI Cambridge and Great Eastern Section & RSC Mid-Anglia Section.

This talk is part of the SCI Cambridge Science Talks series.

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