Topic: food

Science journalist Verena Tang joins Melina von Wenczowski to discuss how chemical concepts can be communicated accurately and engagingly. Everyday food and cooking provide examples for explaining chemistry, challenging misleading associations with harmful substances and connecting scientific explanation with an audience's practical experience.

We welcome Kenji López-Alt, world-renowned chef and author of multiple New York Times bestselling cook books, including The Food Lab: Better Home Cooking Through Science. Kenji will discuss the creativity and science of the culinary arts with Indre Viskontas.