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On the Menu: The Science of Food

science of food

Food plays a vital role in the well being of individuals, families, communities and entire nations. Increasing diet related illnesses, including diabetes and obesity, allergies and food-borne disease, and the need to feed a growing world population, is prompting a closer look at food production, supply and security and a greater desire and call to action to better understand our food.

On the Menu: The Science of Food explores the science behind the food we eat, from the molecular level to the global perspective, in public seminars, workshops, and trips and tours at venues throughout the St. Louis region.

Upcoming On the Menu: The Science of Food Events
Aug 4th, 2014 (Mon)
From the Wild to the Plate
Time: 7:00 PM - 8:30 PM

Special Partnership Presentation

Featured Speaker: Patti Wright, Ph.D., Department of Anthropology, Sociology, and Languages, University of Missouri - St. Louis

Food Crops of American origin—chocolate, chili peppers, corn, manioc, peanuts, potatoes, squashes, and tomatoes—provide nourishment and dietary variety to millions of people throughout the world. Have you ever wondered how the tomato, once considered unfit to eat, became the most common garden item in the U.S.? Did you know that corn is a grass? What is manioc? Join us for a discussion of the myth, history, and biology associated with some of our favorite foods.

To be held at:
St. Charles County Library
Middendorf-Kredell Branch
2750 Hwy K
O'Fallon, MO 63368-7859

Registration required. OPEN to ALL. Space is limited. Middle and high school students welcome.

For more information, or to register, CLICK HERE, or call 314.533.8586.

Special Partnership Presentation co-sponsor: