Food
It may not be obvious when you take your first sip of coffee in the morning or bite into a juicy burger at lunch, but making food is as much science as it is art. Hear how basic ingredients are transformed by cooking methods, and natural chemical reactions define flavor while our Confluence storytellers chew the fat.
Marrying old & new science
Asma Khan, restaurateur & authorNik Sharma, cookbook author & molecular biologist
Suze Kundu, nanochemist
The core of Indian cooking
Asma Khan, restaurateur & authorNik Sharma, cookbook author & molecular biologist
Suze Kundu, nanochemist
The science of our ancestors
Asma Khan, restaurateur & authorNik Sharma, cookbook author & molecular biologist
Suze Kundu, nanochemist
