LTH Home

Science is Sexy: the Science of Chocolate

Science is Sexy: the Science of Chocolate
  • Forum HomePost Reply BackTop
  • Science is Sexy: the Science of Chocolate

    Post #1 - November 8th, 2011, 9:03 am
    Post #1 - November 8th, 2011, 9:03 am Post #1 - November 8th, 2011, 9:03 am
    I thought perhaps other LTHers might be interested in this free event. Chouxfly (a molecular geneticist himself) and I will definitely be there!

    http://science-is-sexy.com/2011/09/29/upcoming-the-science-of-chocolate/

    Who wants to go to chocolate school? No, really. Science is Sexy is teaming up with our friends at Callebaut Chocolate to bring you a delicious science lesson! Just in time for all the holiday baking and chocolate eating, Night Lab will be covering everything from the science of chocolate itself (and how the quality and makeup of chocolate affect your homemade treats) to the lowdown on the science behind the health benefits of chocolate (trust us, you won’t feel so bad on January first after this). We’ll trace the life of a cocoa bean from the tree to the bar, and also learn about what the recently-revealed genetic code of the Cacao tree reveals about the chocolate we eat, as well as what happens to your brain on chocolate (the Cliff’s Notes: It’s good. Very good).

    This program will be held in Callebaut’s gorgeous, state-of-the-art Chocolate Academy. (Remember Willy Wonka and the Chocolate Factory? It’s like that. But without the Oompa-Loompas.) It’s free and open to the public. If only high school had been this sweet!

    Location: Callebaut Chocolate Academy (600 West Chicago Avenue, Chicago, IL)
    Date: Thursday, December 1, 2011
    Time: 6:30 PM
    Cost: Free
    Brown Line to Chicago Ave.

    About Callebaut:
    A global chocolatier with a home base in Chicago, Callebaut Chocolate is the global leader in cocoa and chocolate innovations and provides a comprehensive range of services in the fields of product development, processing, training and marketing, and has been producing cocoa and chocolate products for more than 150 years. Callebaut is a fully integrated company that masters every step from the sourcing of cocoa beans to the shelf. Callebaut is a leader in social responsibility in the chocolate industry, actively engaged in initiatives and projects that contribute to a more sustainable cocoa supply chain, working to empower cacoa farmers, protect the environment, and support sustainable practices. Callebaut offers classes for the general public at their Chocolate Academy, as well as other locations.

    About Night Lab:
    Molecular Geneticist and Cell Biologist Stephanie Levi, Ph.D. has a passion for making science enjoyable and accessible for the general public, and created Night Lab to bring fun, educational science programming to adults in Chicago in November 2008. Night Lab is designed to give non-scientists a short and sweet taste of science in their everyday lives. As a scientist, Stephanie is passionate about Chicago, and Night Lab programs feature the people and organizations that make Chicago a rockstar city for science. Whether you are just curious about science or a professional scientist, Night Lab is for you.
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #2 - November 8th, 2011, 9:22 am
    Post #2 - November 8th, 2011, 9:22 am Post #2 - November 8th, 2011, 9:22 am
    I can make it to this. See you there!
    I want to have a good body, but not as much as I want dessert. ~ Jason Love

    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach

    I write fiction. You can find me—and some stories—on Facebook, Twitter and my website.
  • Post #3 - November 8th, 2011, 9:52 am
    Post #3 - November 8th, 2011, 9:52 am Post #3 - November 8th, 2011, 9:52 am
    HI,

    I just reserved for two. I read through to make sure it wasn't the same presentation I paid $15 for earlier this year. Nope, it is something new!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #4 - November 8th, 2011, 10:24 am
    Post #4 - November 8th, 2011, 10:24 am Post #4 - November 8th, 2011, 10:24 am
    mamagotcha wrote:This program will be held in Callebaut’s gorgeous, state-of-the-art Chocolate Academy. (Remember Willy Wonka and the Chocolate Factory? It’s like that. But without the Oompa-Loompas.)


    Damn! I was all set for this until I hit the "But...." No Oompa-Loompas? Count me out. :(
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #5 - November 8th, 2011, 11:00 am
    Post #5 - November 8th, 2011, 11:00 am Post #5 - November 8th, 2011, 11:00 am
    And now I must make a confession... I edited the original from "Umpa-Lumpas."
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #6 - November 13th, 2011, 1:44 pm
    Post #6 - November 13th, 2011, 1:44 pm Post #6 - November 13th, 2011, 1:44 pm
    I just signed up.
    FIG Catering, For Intimate Gatherings
    Our website
    Our blog
    molly@FIGcatering.com
  • Post #7 - November 14th, 2011, 9:32 am
    Post #7 - November 14th, 2011, 9:32 am Post #7 - November 14th, 2011, 9:32 am
    This looks awesome. I signed up as well. Thanks for posting, mamagotcha!
  • Post #8 - November 28th, 2011, 12:06 pm
    Post #8 - November 28th, 2011, 12:06 pm Post #8 - November 28th, 2011, 12:06 pm
    Hi All,

    I'm the host of this event, and want to ask that you RSVP to me at Night.Lab.Chicago@gmail.com if you haven't already, as I just learned from Callebaut that an RSVP is required. Thanks, and looking forward to seeing you there!

    Stephanie
    @scienceissexy
    www.science-is-sexy.com
  • Post #9 - November 28th, 2011, 7:06 pm
    Post #9 - November 28th, 2011, 7:06 pm Post #9 - November 28th, 2011, 7:06 pm
    Welcome to LTH, Stephanie, and thanks for the update!
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
  • Post #10 - November 30th, 2011, 10:23 pm
    Post #10 - November 30th, 2011, 10:23 pm Post #10 - November 30th, 2011, 10:23 pm
    Thanks so much!!! A quick update: We've had such an overwhelming response to the event that we won't be able to accommodate walk-in guests, and registration for the event is closed. I plan to repeat the event, so I look forward to welcoming you if you did not get in for tomorrow's event.

    The next one will be on 2/12/12 at Schubas at 6:30, and will be on the science of sex and attraction. There's no space limit, so please do come on out for that.

    Thanks again, Mamagotcha, for sharing with the LTHForum community.
  • Post #11 - December 1st, 2011, 10:44 am
    Post #11 - December 1st, 2011, 10:44 am Post #11 - December 1st, 2011, 10:44 am
    I have two tickets for tonight, but my +1 can't make it. Anyone interested in attending?
    FIG Catering, For Intimate Gatherings
    Our website
    Our blog
    molly@FIGcatering.com
  • Post #12 - December 1st, 2011, 12:16 pm
    Post #12 - December 1st, 2011, 12:16 pm Post #12 - December 1st, 2011, 12:16 pm
    Hi,

    If you don't have any takers, let the organizers know. You will make somebody on their waiting list happy.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #13 - December 1st, 2011, 8:23 pm
    Post #13 - December 1st, 2011, 8:23 pm Post #13 - December 1st, 2011, 8:23 pm
    Hi,

    Missing from the announcement: doors close at 6:30 pm with no exceptions.

    While this event is free, there is a cost in time (3 hours round trip) and gas (50 miles round trip) to get to it. I didn't pay for parking ($5) or a taxi, like others who were turned away.

    Security did their job of not sending anyone up and giving a note to late, though reserved attendees.

    Hope those who attended found it worth their time.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #14 - December 2nd, 2011, 7:59 am
    Post #14 - December 2nd, 2011, 7:59 am Post #14 - December 2nd, 2011, 7:59 am
    Oh, Cathy... we noticed you weren't there. So sorry it was such draconian security. You are being a lot more graceful about being locked out that I would!

    It looks like Stephanie will be repeating the class; perhaps she'll post here with the info when it becomes available?

    I'd say it was definitely worth the trip (we also used public transportation). It was a little less science and a little more "here's why Barry Callebaut is such a terrific company!", but the presenter was pretty entertaining, the range of samples were enlightening, and the peek behind the scenes of the chocolate industry were fascinating. For the price, it was a sweet deal.
    “Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas

    "I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more