Science of Taste: Unravel Your Spice Cabinet
Event Details
Date: November 18, 2021
Time: 7:00 pm – 8:00 pm
Location: Online
Audience: Adults
Cost: $5.00
Spice up your holiday season! In this online event, learn from the experts, Bodie Pennisi, Ph.D., and Bradley Averill from the University of Georgia, to create your signature spice according to the chemistry of flavor. Take on the holiday season with ease and expertise. You’ll have science to back your recipes so that you can excite the palette for your guests!
This event will help you understand the science and medicinal value of the spices that make our holiday season so sweet and savory. We will delve into how spices like cinnamon, nutmeg, pepper, coriander, cumin, vanilla, and saffron work together in harmony to create the perfect dish and sensorially cement our holiday memories with taste. Join us for an interactive talk where our guides will walk you through a tasting and profile of each spice and provide deeper insight and understanding into how these spices can create the perfect holiday spice mixture. Sign up by November 11th, and we’ll mail you an envelope with a variety of small packs of spices to sample, compare and mix!
Meet Dr. Bodie Pennisi
Dr. Bodie Pennisi is a Professor and statewide Extension landscape specialist in the Department of Horticulture at the University of Georgia. She is responsible for planning and coordinating a statewide Extension program to support the professional landscape industry, and conducting applied research with emphasis on sustainable landscape practices such as biodegradable containers and microbial inoculants. She also conducts research on quantifying and qualifying floral provisioning resources for pollinators, biological enemies, and ecosystem services in urban and agricultural landscape contexts.
Meet Brad Averill
Brad Averill is the Family and Consumer Sciences Agent in Madison and Oglethorpe County. He in his 3rd year with University of Georgia Extension. His plan of work at UGA Extension includes Chronic Disease Prevention and Management and Reducing the Risk of Foodborne Illness through ServSafe Food Manager Certification.
