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Friday, February 21, 2014

The Science of Eats: An excuse to play with your food

Posted by on Fri, Feb 21, 2014 at 12:03 PM

The science of cotton candy: spun sugar - ALL PHOTOS BY LISA SORG
  • All photos by Lisa Sorg
  • The science of cotton candy: spun sugar


If you've ever wanted to see adults play with their food like 3-year-olds, then you might have attended The Science of Eats at the Museum of Life and Science in Durham Thursday night.

One of the most popular guys at the event
  • One of the most popular guys at the event



Here food lovers and science geeks learned about enzymes that neutralize the lactose in milk; the mysteries of Maltodextrin and the protein content of a tarantula, which, pound for pound, is greater than that in hamburger. You just have to get past the idea you're eating an hairy arachnid.

Tarantulas are eaten in Thailand. Rosita, pictured here, is not destined for the dinner plate. She is also well-socialized.
  • Tarantulas are eaten in Thailand. Rosita, pictured here, is not destined for the dinner plate. She is also well-socialized.

Read more about the event in next week's print edition of the INDY.
The spiny stick reportedly tastes like a leafy green.
  • The spiny stick reportedly tastes like a leafy green.

Pizza master from Pie Pushers taught people how to toss dough.
  • Pizza master from Pie Pushers taught people how to toss dough.

The N.C. Food Science Club had several exhibitions, including one on stuffed peppers.
  • The N.C. Food Science Club had several exhibitions, including one on stuffed peppers.

Good cheese starts with a happy cow.
  • Good cheese starts with a happy cow.

Psychedelic, man
  • Psychedelic, man

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Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

by Charlie Reece on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

Sounds great....but the picture here by Allie Mullin, WTH?!?!!?
Why is the empty spot on the plate facing forward? …

by ZZ on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

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