with Kirsten Amann, Don Katz & Graham Wright
Why does Campari taste delicious to some and make others gag? How can a sweet liqueur taste divine to some and cloying to others? Taste is very personal and the way that people experience flavor seems a bit magic, to be sure. But a lot of why we taste what we taste and why we enjoy the flavors that we do can be decoded through science.
This seminar will explore the scientific aspects of taste and flavor through cocktails curated by LUPEC that represent the 5 facets of taste (sweet, sour, salty, bitter and umami.) Don Katz, a Professor specializing in Chemosensation from Brandeis, will speak about the science of taste and flavor, and Chemist Graham Wright will explain how these concepts are applied in the glass.
Don Katz is a Professor of Neuroscience and Chemosensation at Brandeis University. Graham Wright is a chemist currently affiliated with the Museum of Science and bon vivant. Kirsten Amann is a founding member of the Boston chapters of Ladies United for the Preservation of Endangered Cocktails and the USBG. All agree that cocktails make science more fun.
Tuesday, May 17th, 2:30pm - 4:00pm
The Study at Astor Center
, 399 Lafayette Street at East 4th StreetMust be of legal drinking age - please be prepared to present a valid photo ID verifying that you are of legal drinking age. Includes complimentary admission to the Official Bar of the Manhattan Cocktail Classic (plus one drink ticket) on Tuesday
**Order your copy of the Official 2011 Almanac
when you purchase tickets for this event, and get it for $25 (regular price $50).Sponsored by Cognac Trade Board / EU