Food, Science, & Why Every Kitchen Needs a Centrifuge

Food, Science & Why Every Kitchen Needs a Centrifuge
June 2012 in Kirkland

The culinary world is undergoing its biggest revolution since the invention of the restaurant, and these food trends are beginning to work their way into home kitchens around the world. Join Scott Heimendinger of Modernist Cuisine and to explore the history of the modernist cuisine movement, sous vide cooking, electricity, lasers, and why every kitchen should have a centrifuge.

More from "Science Café" »


Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.

That was an interesting 30-minute slide show.
But I had hoped to see the discussion**. Can't you include the discussion in the video?

**From the Science Cafe homepage:
"The evening begins with a brief presentation by a scientist, which kicks off an extended discussion session between the scientist and audience."



Hello Jon,

The discussion portion often (and usually) doesn't translate well to online watching. The audience can't be seen, and often aren't picked up by the mics as well. Also, people are less likely to start watching a video online if they think they're making a 60 minute time commitment versus only 30. You are always welcome to attend the events in person if you wish to experience the discussion/Q&A.

KCTS 9 Staff


Thanks, Annika.

Very good points. But if the resources were there, a separate video having highlights of the discussion would be great. On some of the other videos (e.g., Expeditionary art) I hear audience replies (after the speaker's prompt), and these moments really liven up the viewing experience.

Post new comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.
  • All comments are subject to approval.
  • reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on, you agree to abide by our terms of service: