Garnett-Lambert Professor of Chemistry April Marchetti
Emeritus Brian Moores
Randolph-Macon College Chemistry Professor
Emeritus Brian Moores will present “What’s Cookin’? Chemistry in the Kitchen” on
Friday, February 25, 2011. The event will take place in the Trustees Room of R-MC’s
Estes Dining Hall. A 6:00 p.m. reception and cash bar will be followed by a gourmet,
four-course seated dinner at 6:30 p.m. The event, which is open to the public,
is presented in conjunction with the February meeting of the American Chemical
The event will be hosted by April Marchetti, the Randolph-Macon College Garnett-Lambert
Professor of Chemistry. R-MC chemistry students and chemistry department faculty
will also be in attendance.
During each course of the dinner, Moores will discuss the chemistry of different
categories of foods, using as examples dishes prepared for the meal. He will look
at the chemistry of capsaicin, the ingredient that gives spicy food its “kick”;
the chemistry of browning reactions, both the caramelization of sugars and the browning
of meats during roasting; the processes involved in preparing cocoa and chocolate;
and the chemistry of common food emulsions such as salad dressings.
“The composition of familiar foods, and the transformations they undergo during
cooking, represent an interesting area of chemistry,” says Moores. “Also, knowledge
of the structural and process chemistry involved in the preparation of familiar
dishes can help a cook do a better job in the kitchen.”
A discussion will follow dinner and will include a look at the “local foods” movement.
Moores will also give away copies of the cookbook Cookwise: The Secrets of Cooking
Revealed, written by Shirley O. Corriher, as door prizes. The cookbooks
were donated by the R-MC chemistry department.
For Marchetti, the event is a unique way to connect R-MC and the community. “One
of the goals of the chemistry department’s community outreach efforts is to make
chemistry accessible to the public, and this is a fun and enjoyable way to do so,”
Please make reservations by noon on Tuesday, February 22 by contacting
Barbara Wirth at (804) 752-7368 or email@example.com.
General public - $25 each; ACS members and guests - $25.00 each; high school students,
college students, high school teachers - $13.00 each; retired ACS members and guests,
retired teachers and guests - $20.00 each
Roasted Pepper Appetizer with Assorted Dips and Sauces
Fresh Greens with Choice of Dressing
Prime Rib with Caramelized Onions, Goat Cheese Mashed Potatoes,
Green Beans with Roasted Red Pepper, and Fresh Bread
Chocolate Pavé with Raspberry Coulis
A vegetarian eggplant dish is available on request when reservation is made.
For more information, contact Brian Moores at BrianMoores@rmc.edu
or April Marchetti at firstname.lastname@example.org, (804)