Food Science Seminar guest speaker César Vega discusses non-obvious culinary uses of garlic. For those of us with a sweet tooth, the addition of garlic to nougat, angel food cake, soufflés and mousses is nothing short of counterintuitive. It is in this, non-obvious culinary use of garlic, that the beauty of science makes us transform the kitchen into a laboratory.

Rozanski Hall, Room 102