Science Museum of Minnesota teams with Doug Flicker of Piccolo to discuss the science of food

Doug Flicker, taste technician

​Minneapolis's own culinary mad scientist is teaming with the Science Museum of Minnesota and the St. Paul Art Crawl to head up a class discussing, in their words, "the intersection of art and science." 

Piccolo restaurant's Doug Flicker is paired with Dr. Gary A. Reineccius from the University of Minnesota department of food, science, and nutrition. Dr. Reineccius describes his work as problem-solving for the food and flavor industry. Flicker was last seen playing with his food on Andrew Zimmern's Bizarre Foods America, describing a substance he uses in his kitchen as "meat glue." It's sure to be a tasty talk. Best of all? It's free. 

The discussion will be in downtown St. Paul at the Amsterdam Bar, appropriate as we generally consider Flicker a rock star in this industry. "Gastronomy: The Art & Science of Food" will be held Tuesday, March 13, from 6:30 to 8:30 p.m.