Dinner@Dana: Gastro thrills

In the first of our series on the science of food Dinner@Dana presents a gastronomic sensation: for one night only, the Dana Centre kitchen becomes a food-science laboratory. Chemist David Loong and the Dana Centre chef have created a special menu to tantalise your taste buds. So come and sample the exciting and surprising menu while David unlocks the chemistry of aroma and flavour.

Questions include: How does the way you chew and swallow your food affect its taste? Why do some unusual flavours just seem to work so well when we put them together? How can peppercorns cause a numbing effect? Why should you try drinking milk after eating chilli?

This evening costs £13 per person, which includes the special buffet and a drink.

Dinner@Dana is part of the Café Scientifique network. Meetings aim to stay outside of the traditional academic context by creating a relaxed and informal atmosphere in which to discuss scientific issues. These Cafés provide a place for everyone to explore the latest ideas in science, technology and medicine.

Menu

White bean soup topped with a drizzle of chorizo oil
Carrot and coriander soup (V)
Harissa and dried apricot (V)
Sauté chicken liver with marjoram
Roasted five-spice salmon with tamarind
Steamed chicken with Szechwan peppercorns
Asian-style roasted chicken
Steamed basmati rice with crushed cardamom pods and toasted almonds (V)
Slow-braised pork belly with orange and soy
Stir-fry noodles with pak choi and ginger (V)
Spinach and mushroom pancakes(V)
Raw marinated salmon with cucumber and coriander
Spicy noodle salad (V)
Watercress salad (V)

Please note that there may be traces of nuts in all dishes.

Speakers

David Loong, Imperial College London

This event is part of Dinner@Dana (Gastro)