When: 15 October 2014, 19:00
Where: Sofia University Rectorate, lecture hall 224 (hall America for Bulgaria)

How heat propagates in the media, what is the difference between the pizza baking in a traditional wood-burning oven and the electric one, why the flavor of boiled meat and that one made on the grill are so different, how to calculate scientifically the cooking time for the egg alla cocque and spaghetti, why the cin-cin with the crystal glasses filled with champagne or sparkling wine is accompanied by beautiful sound of the crystal, why vodka typically contains 40% of alcohol, why the professional bartenders vary the degree of grounding of the coffee beans depending on the weather? In this seminar we will discuss these and many other questions of the Gastronomic Universe that surrounds us.

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