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FROM OPEN FLAMES TO SOUS VIDE: The History Of Cooking in Five Courses
Tuesday, February 9, 2010 - 7 p.m., doors open at 6 p.m.
Cost $50. Reservations required. Call 612-624-9050
Join Chef Chris Olson and local experts on an exploration of the evolution of cooking in five delicious courses. With the Bell Museum's wildlife dioramas as a backdrop, Olson, cook at St. Paul-based Meritage and co-creator of Paired, will take diners on a culinary journey through the ages, from the invention of fire to the scientific approach to food through molecular gastronomy. Biological anthropologist Greg Laden, whose work focuses on diet and human evolution, will join Olson in this deliciously illustrated tale. The event is co-sponsored by the Heavy Table, a Twin Cities-based online magazine devoted to telling the stories of food and drink in the Upper Midwest.
Humanities & Social Science
Life Science
Comments
See, for a moment I was excited to have interesting reading this morning. But then it's just a pluggy teaser...
I hope you post your notes after the event takes place.
Posted by: Toaster | February 4, 2010 9:10 AM
I presume that it starts off with a bunch of cavemen around their new-fangled fire, when one clumsy oaf accidentally drops his meat into the fire? ...and ends on the same note, when a clumsy oaf drops his meat into the barbeque?
Posted by: davem | February 4, 2010 10:25 AM