Since everyone eats, and we spend a lot of family time in the kitchen, thhe Franklin Institute has added an educational twist to its in-house restaurant, the Franklin Foodworks.
Longtime Philly chef and caterer Steve Poses runs the restaurant.
On occasion, Poses also does something he'd never done before, taking a group of kids aside and explaining the science behind what they eat.
On our recent visit, he explained mayonnaise. You've heard the old saying that oil and water don't mix, except that in mayonnaise, they do. The reason why is that an egg is added, providing substances that bind to both. So whisked with an egg, oil and water DO mix. Along the way, kids also discover that what you can whisk up in a both in seconds tastes little like what they probably scoop from a jar.
Placards line the walls of the dining area explain the science of food, Parents may also pick up a free brochure explaining all the food science principles.
You can take one home and offer your child a lesson when the time's right.
Admission to the Franklin Foodworks is free, even if you don't buy admission to the museum. It's open weekdays from 11:00am to 3:00pm and weekends until 4:00pm.
For more information, visit Franklin Foodworks or FROG Commissary, where you may also download a sample menu.
