Touch of Science, Technology Enhance Traditional Cuisine

In their last class before finals, students in a new course, Introduction to the Modernist Kitchen, demonstrated tasty new methods for creating dishes, marrying traditional cooking preparations with science and technology. The culinologists’ products ranged from spaghetti noodles made from apple cider to orange-soda “caviar.” The course is taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. Some of the processes will be shown at Penn College’s booth at the USA Science & Engineering Festival in Washington, D.C., in April.