Weird Science

For all of our romanticizing about food and ingredients, cooking is a science, and often a very exact one.

But a lot of home cooks and chefs don’t know much about the whys of cooking, only the how. On Nov. 3, Brent Dawson, a chemistry and biochemistry professor at UNCG, will give a talk on the science of cooking at the Green Bean coffee shop in downtown Greensboro. The discussion is part of the university’s Science on Tap, an informal lecture series. Things get started at 7:30 p.m. at 312 S. Elm St.

And if you’re craving a little more geekery, check out food science writer Harold McGee’s website, Curious Cook.

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