Bev-O-Metrics with LTH's sazerac, July 20

Chicago Foodways Roundtable

Bev-O-Metrics:
Taste-Profiling Beverages with Spectroscopy

Presented by Subha R. Das, PhD

Saturday, July 20, 2013 at 10 AM
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking in the student lot across the street
Cost: $3.
Free to Kendall students and faculty with ID.


Come explore the basics of taste and taste perceptions and then focus on flavor profiles of liquids, from morning java to cooling afternoon soda to crisp evening wine. Spectral data from nuclear magnetic resonance (NMR) can detect specific analytes but offers also a broader window into the overall profile of these drinks. This presentation will examine how these profiles relate to genomics and metabolomics and how these complex profiles can be determined and used under real world conditions for education and enjoyment. And put theory to delicious practice — with taste tests.

Subha R. Das completed his PhD at Auburn University on the synthesis of nucleosides as antiviral agents. Then, as a postdoctoral research fellow at the University of Chicago, he examined the molecular mechanisms of RNA based enzymes. Over the years, the long hours spent on research and a deep dissatisfaction with cardboard offerings that passed as pizza in the trenches of academia, led him to hone his subsistence skills to maximize flavor in minimal time. Drawing on this and advances in molecular cuisine, Das created The Kitchen Chemistry Sessions at Carnegie Mellon University in 2009. These courses teach chemistry through the real-world context of food, cooking and molecular cuisine. Besides his courses, Das has organized workshops on molecular cuisine for students in grades four through twelve. Das and his students’ exhibition “Taste of Chemistry” has been invited to the Geek Art/Green Innovators Festival in Pittsburgh. An assistant professor in the Department Of Chemistry at Carnegie Mellon University, Das’s research interests lie in the chemistry of nucleic acids and their applications to biochemistry and nanobiotechnology. His educational goals include communicating and advancing science, particularly chemistry, by making it palatable to a broader audience.

This program is hosted by the Chicago Foodways Roundtable. To reserve, please call (847) 432-8255, then leave your name, telephone number and how many people in your party or e-mail: chicago.foodways.roundtable@gmail.com

Just signed up. Sounds fascinating.

Looks interesting. Too early to pull the RSVP trigger.

Dave148 wrote:Looks interesting. Too early to pull the RSVP trigger.

Never too early to RSVP to see Dr. Das in action.

In for 2.

G Wiv wrote:

Dave148 wrote:Looks interesting. Too early to pull the RSVP trigger.

Never too early to RSVP to see Dr. Das in action.

In for 2.

Jewish Guilt?

In

I'd love to be there, if I weren't going crawfish hunting in Northern Wisconsin that day.

Bump. Not to be missed. Just RSVPd.

Hi,

Please reserve if you are planning to attend, I need to make sure there is enough samples available.

Regards,

Dave148 wrote:

G Wiv wrote:

Dave148 wrote:Looks interesting. Too early to pull the RSVP trigger.

Never too early to RSVP to see Dr. Das in action.

In for 2.

Jewish Guilt?

In

Need to un-RSVP. Still haven't figured out how to be in two different places at the same time.

Excellent and fascinating presentation by Das! Many thanks to him for the talk itself and to CFR and Cathy2 for hosting the talk!

Antonius

Ditto! Most illuminating talk and the beverage sampling was far more enlightening than I would have expected. Kudos to all.

You still got that wonderful analytic humor, Das!

Thanks for sharing your knowledge of culinary NMR spectroscopy with us. I have to say, though, that being subjected to those various yellow sodas as guinea pigs was rough sailin'. That's truly nasteh stuff.

Thanks also to Cathy and Peter Engler as well.

Here is a Podcast of Bev-O-Metrics: Taste-Profiling Beverages with Spectroscopy, presented by Subha R. Das, PhD.

(I spent most of this talk preparing samples. I was glad to finally hear it.)