Science and innovation meet each other in a special cycle of events launched and organized by Faber, historical Italian company specialist in the manufacturing of kitchen hoods. During 5 lessons, starting next 3 November, kitchen recipes will be explained to the public from a scientific point of view by chefs and experts. From the epistemology of the pasta to the chemical of the hamburger, through the rise theory and the technique of soft-boiled egg, all the kitchen secrets will be explained in the Milan Faber Food Science Academy, the first scientific cooking school: a symposium in 5 lessons that will be focused on some classic subjects of the kitchen, but from a purely scientific point of view. Not the usual showcooking, but an unusual approach, conceive for those who are hungry for science and innovation, also in the kitchen.
