Short Orders
Why are my scrambled eggs so rubbery?
Many foodies are familiar with food scientist Shirley Corriher. But do any of you know Brent Dawson, professor of chemistry and biochemistry at UNCG?
Well, from 7:30 to 9 tonight at the Green Bean, 312 S. Elm St. in Greensboro, Dawson will talk about what happens when food is cooked . He will discuss the new molecules created by cooking and how they affect food's appearance, feel, smell and taste. So even if he can't help your kitchen skills, he can tell you why your burnt cookies look awful and smell just as bad.
The program is part of a Science on Tap informal discussion series. For more information, visit Science and Society lecture series site, email researchpartners@uncg.edu or call 334-4623.
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