pHDelicious: Kitchen Chemistry with Dave Arnold

Doors open at 6:00 pm, program begins at 6:30 pm. Admission includes reception.

Acids, bases, and buffers. You're probably familiar with these terms from basic chemistry. Did you know that understanding pH also comes in handy in the kitchen? Fermented foods like pickles and kombucha get their distinctively sour notes from lactic acid, while citrus and vinegar impart a bright kick of acidity to many dishes. At the other end of the pH scale, the flavor- and color-altering effects of alkaline lye are familiar to anyone who's made pretzels or bagels. But acids and bases are critical to the flavor and appearance of many other foods, too.

Join culinary innovators Dave Arnold and Jonny Hunter for a unique, multisensory educational demonstration on the magic of pH. They'll show you how pH affects foods like tortillas and salami, and you'll get to taste the results. Trust us: this will be way more fun than your high school chemistry class.

Dave Arnold, founder, Museum of Food and Drink

Jonny Hunter, founder, the Underground Food Collective

Ages 21+ only

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