January 20, 2021, 8:30 pm - 9:30 pm
Are Pringles potatoes? Does that jelly use gelatin or pectin, and what’s the difference? Why is that ice cream called a frozen dairy dessert? And of course, why is that brand kosher and this one not? Part of the answer is: Science! Food science to be specific. This year, we’ll explore different aspects of what makes something kosher, and seeing how science has had an impact on food, kashrut and cooking.
Wednesdays (once a month)
8:30 pm – 9:30 pm
Please call the office at (609) 443-4454 or email email@example.com to register.
Meeting ID: 897 003 3588