The Science of Molecular Gastronomy

Remember that feeling you had as a kid making homemade volcanos? Recreate the thrill of science in a more culinary capacity, as Obscura Society LA teams up with Le Cordon Bleu to present The Science of Molecular Gastronomy. Put on your lab coats and investigate how chemical reactions alter the taste, shape, and texture of everyday ingredients—and yes, there will be plenty of liquid nitrogen to play with. Menu items include spheres made from mango, as well as foams and airs to accent cocktails, and the class will be led by Eva De Dominicis from Le Cordon Bleu. Make like Dexter (the kid scientist, not the serial killer) and sign up!