liquid nitrogen

Campus chefs use liquid nitrogen to create unique dishes.

Molecular Gastronomy for Lunch on Campus

Sodexo culinary program combines science, showmanship and food.

The show starts with spheres of balsamic dressing on a bed of romaine and ends with a huge tank of liquid nitrogen turning cannoli ice cream into a space-age spectacle.

These items and more are on the menu this week at Fairfield University and the University of Bridgeport (CT). A special event called “Compounds & Cuisine” will showcase campus and district chefs conjuring up some culinary magic with molecular gastronomy.

It’s an event about discovery, says Nick Pawlowsk

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