Masters of Social Gastronomy: Gelatin
Public Assembly (70 N. 6th St., Brooklyn)
Masters of Social Gastronomy (MSG) is a monthly lecture series all about the history and science behind some of your favorite foods. This month: gelatinous edibles of all sorts.
Sarah Lohman will discuss the origins of gelatinous desserts, starting long ago when jiggly delights were made with drippings from beef stew or extracts from the swimbladders of sturgeon. Then we’ll take on that modern wonder: Jell-O. We’ll explore the greatest atrocities and wildest successes of the 20th century Jell-O mold, and figure out why recipes for meat in lime Jell-O exist.
Meanwhile, Soma will untangle the science of gelatin and its kin, introducing a few lesser-known relatives along the way. How’d we get the wiggle in those jigglers? Find out where killer bacteria and Jell-O meet on the other side, and dive into the amazing world of edible dishware. Stretch the boundaries of reality through an introduction to counterfeit Chinese eggs and the fancy-pants world of molecular gastronomy.
As if that’s not enough, we’ll be joined by Michelle Zatta and Nadia Siddiqui, co-directors of the Jell-O Mold Design Competition, who will present the good, the bad, and the ugly of gelatin design, including tips on how to create a successful Jell-O mold.
And of course, there will be samples of gelatin desserts both old and new.