On Tuesday, July 28, the Masters of Social Gastronomy will tackle the long tradition of floral foods at a special after-hours lecture at the Brooklyn Botanic Garden. MSG will take on both myths and science as they explore ice cream flavored with violet, apple pie perfumed with rosewater, the secrets of the steeply priced spice saffron, and much more.
Tickets will likely sell out so be sure to get your ticket now!
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...
This month our Masters of Social Gastronomy lectures tackles the world's most popular candy: chocolate!
We'll track the history of chocolate from its roots as an ancient Mesoamerican beverage to its current world-championship status. You'll learn how a yellow, football-shaped tropical fruit transforms into something Whole Foods can charge you $10 for, and what "Mexican Hot Chocolate" actually has in common with what Montezuma drank.
Peek at ...
!!!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....
