The spice trade between Europe and Asia was a key driver of the world economy from the Middle Ages until modern times. In addition to making food flavorful, spices also are believed to providing health benefits and serving as preservatives in hot climates where refrigeration is lacking.
But how do these spices that are used in such small quantities in our cooking work their magic?
Rekha Srinivasan, senior instructor of chemistry, will present “Some like it hot: A taste of phytochemicals in spices and their properties” at the next Science Café Cleveland event.
She will lead a journey into the world of the science of spices to understand how the phytochemicals in them give rise to their flavor, aroma and potential health benefits.
The event will be held Monday, April 10, from 7 to 8 p.m. at the the Music Box Supper Club (1148 Main Ave., Cleveland).
Doors open at 5:30 p.m. Limited menu options will be available for purchase.
This café will mark the 10th anniversary of Science Cafe Cleveland.
Science Café Cleveland is sponsored by the CWRU chapter of Sigma Xi, WCPN ideastream and the Music Box Supper Club.
For more information, visit case.edu/affil/sigmaxi/ScienceCafeCleveland.html.