Each month, Sarah and Soma take on a curious food topic and break down the history, science, and stories behind it. On November 19, Masters of Social Gastronomy tackles the twin pillars of the American pie kingdom: the gentle apple pie and its heavily-spiced cousin, pumpkin pie. (RSVP on Eventbrite)
Think making an apple pie is simple? Not so fast! A trip to the grocery store yields a thousand and one varieties of apples, all bearing...
This is a preview for our May 20th Masters of Social Gastronomy lecture Food of the High Seas!
Hardtack is a terrible thing to eat. Tasteless, rock-hard biscuits of twice-baked flour (and salt if you're lucky), hardtack has been a major means of sustinence for sailors throughout history.
Fortunately, though, a) you're probably not a sailor, and b) hardtack has a lot of fun nicknames: ship's biscuit, sea biscuit, cabin bread, sea bread,...
For May's Masters of Social Gastronomy lecture, we're revisiting the topic so awesome Mother Nature snowed it out this past winter: the food of the high seas.
We'll explore the culinary world of drunken sailors, seventeenth-century pirates, and the modern-day cruise ships that rule the waves. What's so tough about hard tack, and how exactly do you come down with a case of scurvy?
We'll be trumpeting the salty secrets...
It might not be prime ice cream eating weather quite yet, but for this month's Masters of Social Gastronomy lecture, we're bringing summertime to Brooklyn no matter what the thermometer says.
Hear the tale of vanilla ice cream, a commonplace flavor with a rare and exotic past. We'll take a hard look at the science that makes ice cream tick and see if we can harness the DIY spirit to craft up astronaut ice cream in your very own...
!!!Tonight's MSG has been CANCELED due to one million feet of snow!!!
We're super psyched to be back in January with a brand new Masters of Social Gastronomy lecture. As always, we'll be exploring the history and science behind some of your favorite foods and celebrating two years of MSG.
This month, MSG takes to the high seas to explore the culinary world of pirates, sailors, and the ports that loved (or hated) them....
