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Bartending school refers to private education businesses that teach individuals the many intricacies of serving customers alcohol from behind a bar. This includes not only classes in such topics as drinks mixology: the intricacies of mixing drinks and drink presentation, and the alcohol laws of the city and state, or province, in which the school is situated.
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3] Spherification of juices and other liquids is a technique of molecular gastronomy.
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The bartending agency began operating in 1965 as one of sixteen agencies within Columbia Student Agencies, which was founded in 1964 as part of an initiative to encourage student employment. The course that would eventually become the School of Mixology was cosponsored by the agency and the university, and for the first several years it was ...
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