Icecold Taste Explosions
Chemistry meets Cuisine: Prof. Dr. Heinrich Lang illustrates what he associates with molecular cooking at the “Bar Ausgleich” in the campus canteen on November 23, 2016
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Prof. Dr. Heinrich Lang enjoys cooking at low temperatures. Photo: Press office photo archive/ Mario Steinebach
Prof. Dr. Heinrich Lang’s annually Christmas-chemistry lectures at the TU Chemnitz are by now well-known. But this year, the Professor for Inorganic Chemistry has already another highlight for all natural science enthusiasts at the “Bar Ausgleich” in the campus canteen, Reichenhainer Str. 55 on November 23, 7:30 pm. But cooking enthusiasts can be eager as well about the invitation to the presentation of his this year published book. The book “Icecold Taste Explosions: Molecular Cooking at low Temperatures with Liquid Nitrogen and Dry Ice”, published by the Universitätsverlag Chemnitz, is all about the merging of chemistry and cuisine at temperatures of -78°C up to -196°C. In Prof. Lang’s book it says, among other things, that “molecular cooking at low temperatures is full of exiting contrasts of heat and cold and results in new, never before savored taste experiences”.
The event mutually hosted by the university library and the Studentenwerk Chemnitz-Zwickau offers not only all interested people a lot of experiments but also a tasting of innovative “icecold” cocktails and dishes afterwards. “An unforgettable experience for eyes and taste buds is guaranteed!”, the Professor of Chemistry says.
The event is admission free for everyone.
Preview: The next Christmas-chemistry lecture will take place on the 1st December 2016 in the course of the TU Christmas market. This year, the experimental lecture with the title “chemical Advent calendar” takes place in the lecture building Reichenhainer Str.90, room N115, at 3 pm.
(Translation: Alissa Hölzel)
Mario Steinebach
21.11.2016
