Barbecue, roasts and toast – how humans evolved a nose for cooked food

On Wednesday 3rd May we’re pleased to welcome Tom Husband who will be talking about the chemistry of cooked food and how (and why) we’ve evolved to want it.

TomHusband

Tom Husband

Tom Husband is a science writer and teacher who is fascinated by the chemistry of the every day. This talk combines his twin passions for the chemistry of food and of life. His book The Chemistry of Human Nature was recently published by the Royal Society of Chemistry. He is aware that the word “chemistry” has been over-used during this introduction.

Join us upstairs at the Old King’s Head, near London Bridge station. Doors open at 6pm for a 7pm start and as usual the event is free, but we will have a whip-round to cover costs – we hope to see you there!

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2 responses to “Barbecue, roasts and toast – how humans evolved a nose for cooked food

  1. Is this the booking site?
    For two
    Wednesday 6pm
    Please notify or confirm

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