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The Science of Food

  • High Cotton Brewery 598 Monroe Avenue Memphis, TN, 38103 United States
Statistics show that of those who contract the habit of eating, very few survive
— George Bernard Shaw

To learn more about the science behind what we eat and how it affects us, join us to hear from a couple local experts from Rhodes College and Christian Brothers University.

 Doors will be open at 6:30pm. We will have food, drinks and chatting with our new friends until 7:00pm, when the action begins!

Timeline

6:30pm

Doors will be open at 6:30pm. High Cotton Brewery only serves the drinks, so be sure to plan ahead and bring some tasty eats! Enjoy a bounty of drinks (both with and without alcohol) offered by the High Cotton Brewery while chatting with new friends.

7:00-9:00pm

Following a brief introduction to taste of science and thanks to our sponsors, we will hear from our speakers with plenty of time between for questions and refills. 

Seating is limited; only a limited number of tickets will be available for purchase at the door. 

The Science of Food Inequality: A Case Study of Memphis

Dr Kimberly Kasper

Assistant Professor of Anthropology, Rhodes College

In the United States, Memphis is one of the hungriest and most obese cities while also having one of the richest culinary foodscapes. This talk will explore the origins of food inequality in the region and highlight the archaeological science behind its study. 

 

Chemistry of Cooking

Dr Anthony Trimboli

Associate Professor of Chemistry, Christian Brothers University

Professional interests: Chemistry of Cooking, Wine & Spirits, and Molecular spectroscopy. Area of research includes forensic applications of spectroscopic methods of analysis utilizing chemometrics. 

Personal interests: Cooking, Wine & Spirits.  Assistant Head Coach, Christian Brothers High School ice hockey team (2011-present).