When: Sat., March 26, 3-6 p.m. 2016
Part of the received wisdom of Japanese sake drinking culture is that certain types of sake taste better when they’re heated while others are better served cold or at room temperature. Harold McGee, noted food science expert and author of the groundbreaking On Food & Cooking: The Science and Lore of the Kitchen, made a name for himself by debunking a number of widely-held cooking myths — the idea that searing meat “seals in the juices,” for instance. In this lecture and Q&A session at the Takara Sake Tasting Room (708 Addison St., Berkeley), McGee will talk about the science behind how temperature affects our sense of taste and smell — and how that applies to sake specifically. Before participants leave, they will taste three types of sake — served cold, warm, and at room temperature — to experience the difference themselves.