The Flavor Equation: A Conversation with Nik Sharma

Download and share the colorful poster!

• Moderated by Professor Dick Zare, Stanford Chemistry Department
• Sponsored by the ACS Silicon Valley Section
• 7-8pm, Online via Zoom, Free, Register to receive the Zoom link

Abstract: Did you know that sweet potatoes benefit from steaming to break down their stringy fibers and render them spoonable? Or that research shows that roasting the sweet potatoes produces at least 17 more aromatic molecules than boiling or microwaving, and most of them in higher concentrations? Or that doing a little bit of steam and a little bit of roasting is a neat trick to make your sweet potatoes the star of a Thanksgiving dinner?

We are excited to announce that this month, we will have not one but two phenomenal scientist food lovers.

Bio:

Nik Sharma, a molecular biologist turned cookbook author (Season and The Flavor Equation) says, “there are six basic elements that constitute the all-important flavor of a dish: emotion, sight (how a dish looks), sound (how it sounds when you eat it), mouthfeel (texture), aroma, and taste.” Mr. Sharma uses science and chemistry to explain how to manipulate each of these elements, ultimately crafting the final flavor of the dish. Using the tools Mr. Sharma provides, you can master the art and science of cooking.

Professor Richard N. Zare, the moderator of this lively conversation, is the Marguerite Blake Wilbur Professor in Natural Science and Professor of Chemistry at Stanford University. Throughout his career, Prof. Zare has made a considerable impact in physical chemistry and analytical chemistry, particularly through the development of laser-induced fluorescence (LIF) and the study of chemical reactions at the molecular and nanoscale level. LIF is an extremely sensitive technique with applications ranging from analytical chemistry and molecular biology to astrophysics. One of its applications was the sequencing of the human genome. Recently, Prof. Zare has been offering a course to Stanford freshman titled “Chemistry in the Kitchen”. Along with his students, he playfully explores the chemistry that turns foods into meals.

Bring your burning questions about cooking and we will let Mr. Sharma and Prof. Zare transform immutable scientific principles into practical information for food lovers. This evening promises to be fun and enlightening. We look forward to seeing you all there.