Bubbles
Science. Food. Curiosity.
CULINARY
SCIENCE
Discover the fascinating science hiding in everyday food and drink — from the chemistry of a perfect sauce to the magic of Champagne bubbles.
Est. 2012 • Melbourne, Australia
The Philosophy
Food shouldn’t be intimidating, and neither should science.
Cooking is full of chemistry, physics, biology and psychology — often without us noticing. Culinary Science makes those hidden processes visible, accessible and delicious. Whether it’s a sauce that won’t split, a soufflé that rises or a wine that sparkles, understanding the “why” makes the experience richer.
Explore by curiosity
Where science meets appetite.
Browse pathways that reveal the hidden physics, chemistry and biology behind the things we eat and drink.
01
Champagne & Bubbles
The physics of celebration — why bubbles form, rise and burst the way they do.
02Taste & the Senses
How your brain creates flavour from smell, sight, sound, texture and expectation.
03Kitchen Science
The chemistry behind everyday cooking — heat, fat, water, acid and time.
04Experiments & Molecular Gastronomy
Playful techniques that turn familiar ingredients into surprising new forms.
05Recipes & Resources
Science-backed ideas to try in your own kitchen, from pantry to plate.
Talks & Experiences
Science you can taste.
Emma brings the kitchen to life through talks, workshops and interactive demonstrations designed to surprise, delight and make complex ideas feel obvious.
View all talks & workshops01
The secrets of sparkling wine and Champagne
02
Champagne Science
03
Science — it's more than a matter of taste
04
Cooking — it's basically science
05
Bubbles Science
06
Food science / playing with your food
Featured Science
Stories from the kitchen lab.
A growing collection of edible experiments, techniques and food mysteries — explained.
Technique
How spherification works
Reaction
Food that changes colour
Recipe
Raspberry caviar
Senses
The science of taste
About Emma
The person behind Culinary Science
Emma Donnelly is an experienced science communicator, educator, presenter and facilitator with decades of experience making complex ideas understandable and engaging.
Culinary Science grew from her fascination with what happens when science and food collide — and from a habit of asking “why?” in the kitchen.
She works with audiences in Australia and internationally, helping people of all backgrounds see the wonder in everyday ingredients and techniques.
Bookings
Let’s talk science.
Emma is available for talks, workshops, demonstrations and collaborations with organisations, festivals, venues, libraries and events across Australia and beyond.
Get in touch