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World of Wonders Science Museum hosts “Edible Science” event

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Robert Mulzet puts bacon powder on top of a Bloody Mary on a log during “Edible Science: An Adventure in Molecular Gastronomy and Mixology” at the World of Wonders Science Museum on Saturday, Nov.9, 2013. The event mixed science and culinary arts, with well-known regional chefs exploring the physical and chemical transformations of edible ingredients with the science of molecular gastronomy.

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