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I Rest Up to Learn how Pleasure Works (Hint, it involves Chocolate)

Copy_of_compassof Last night, I was planning to attend an event celebrating the publication of "Modernist Cuisine," the 600-plus dollar, multi-volume collection encompasing the past and future of cooking. Alas, I was too worn out to go.

I was sad to have missed a chance to meet Nathan Myhrvold and his merry pranksters, but I consoled myself with the thought that I was resting up for a scientific evening of a slightly different sort.

On April 17, the Rubin Museum of Art will present the Johns Hopkins neuroscientist David Linden, who will explore how pleasure is processed in the brain by working with the master chocolatier Jacques Torres. Champagne truffles, malt balls and other delights will be served. Now that sounds like fun.

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