The discovery of a new dish does more for human happiness than the discovery of a new star. —Jean Anthelme Brillat-Savarin, Physiologie du Gout, 1825
In culinary terms, pairings match complementary or contrasting flavors to create a pleasing complexity. Hosted by Clay Reynolds and Chef Loretta Keller of SeaGlass Restaurant, Pairings offers fresh perspectives from a range of scientists, chefs, farmers, vintners, brewers, and others to enhance your exploration of intriguing and edible topics.
Tonight’s Menu: Pickling
Steep yourself in the virtues of pickling with vinegars or salt brine fermentation. Discover the effects of beneficial microbes on your favorite vegetables, and learn piquant facts about their relationship to mother’s milk.
Joining the Exploratorium for the evening is Dr. David Mills, a professor in the Food Science and Technology Department at the University of California at Davis. Mills will discuss how mother's milk - a "functional food" - nourishes a newborn while also protecting from exogenous pathogens and enhancing the developing immune system, and why milk is increasingly studied as a model for the design of diets that promote human health.