Our friend and collaborator Harold McGee is participating in the next in the series of free webinars organised and presented by The American Chemical Societies "Joy Of Science" Food Chemistry series.
Granted not many of the UK population has ever given to much though into how the chemistry of thanksgiving dinner really works. However I'm sure we can find some striking similarities or take some inspiration for our own Christmas dinners or just a family meal.
You can register for free and get some more information HERE
Below is one of the previous lectures delving into the chemistry of wine. I will do a more detailed breakdown including slides in another post. If you'd rather not spend an hour watching the whole film hold on till next week!
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