Wine, Roses, and Chocolate: How Romance and Science Work Together to Sweeten the Dark Days of February
We all want our days (and nights) to be filled with wine, roses, and chocolate, evoking feelings of enjoyment and happiness, but there is a fair amount of science behind all that romance. Fermentation and distillation processes are critical to chocolate, rose oil, and wine, and centuries of science and craft have gone into their manufacture.
How do 60,000 roses become an ounce of rose oil, or a handful of cacao beans become a Hershey bar? And, more to the point, what are the molecules that make them so appealing to us all?
Join master flavorist Sam Tharpe, essential oil specialist Kim Bleimann, and chemist of wine André Isaacs as they uncover the unseen molecular world of these favorites and the science that delivers them. Also joining us will be Shane Confectionery with delicious artisan chocolates and Venus Invictus vending their alluring perfumes throughout the evening.
Agenda
5pm–7pm
Valentine’s Day card making and interactive scent activity in the museum
6pm–7pm
Immersive featured talks on essential oils and wine
7pm–8pm
Reception
As a courtesy to our presenters, our door policy stipulates that all guests must arrive before 7pm.
About the Speakers
Kim Bleimann has been engaged in the flavor and fragrance industries since 1973, when he joined Berjé Inc. He procured ownership and became president of the company in 1981. Berjé has grown from a company of nine employees to a firm which employs over 250 people of 20 nationalities with facilities in the United States, Peru, Switzerland, Spain, and Bulgaria. Berjé is the first ever American company to have produced rose and lavender oils in Bulgaria. Now in its 76th year, Berjé has been an active and vital supplier of essential oils and aromatic chemicals to the flavor and fragrance trades globally.
Professionally, Bleimann is a member of the Flavor Extracts Manufacturers Association, IFEAT (International Federation of Essential Oils and Aroma Trades), and the European Federation of Essential Oils. He was elected chairman in January 2011 of the International Fragrance Association North America, serving in that capacity for three years. He served as a director of the International Federation of Essential Oils and Allied Trades based in London for 12 years and chaired its finance committee for five years. He served as an executive on the educationally focused Study Tour Committees. Bleimann is known for excellence in public speaking and has been the featured keynote speaker at industry conventions held in London, Tel Aviv, New York, Cape Town, Dubai and, most recently, Vancouver.
André Isaacs is an associate professor of chemistry at the College of the Holy Cross in Worcester, Massachusetts, where his research centers on copper-catalyzed ‘click chemistry.’ Born in Kingston, Jamaica, he earned his BA from Holy Cross and his PhD in chemistry from the University of Pennsylvania and did a postdoc at University of California, Berkley, before returning to Holy Cross. At Holy Cross, Dr. Isaacs teaches both foundational and creative courses, including his popular Chemistry of Wine class, which explores the molecular foundations of fermentation, flavor, and viticulture. A passionate science communicator, he is widely known for making chemistry accessible and engaging through platforms like TikTok, Instagram, and Twitter, often incorporating dance and choreography. He is also a committed advocate for diversity and inclusion in STEM and a cofounder of Outfront, the college’s LGBTQ+ faculty and staff alliance.
Sam Tharpe is a master flavorist working and living in the New York City metropolitan area. With over 35 years of experience in the industry he has developed flavors for beverages, confections, pet food, and pharmaceuticals. He strives to make the world a better tasting place. Working with food companies, he is on the forefront of trends in the food industry.
Tharpe is a graduate of Bridgewater College holding a bachelor of science degree. He was trained as a flavorist in Owings Mills, Maryland, through Naarden International. He is a certified member of the Society of Flavor Chemists having passed his certification testing in 1999. He currently serves on the Board of Directors of the Science History Institute and chairs the Affiliate Council.
Othmer Library Tours
We are now giving public tours of our research library every First Friday! Come by before the event at 4pm to get a behind-the-scenes look upstairs at the resources and archives available to all scientifically curious minds. Registration is not required, but space is limited. Learn more here.
About First Fridays
Spark your curiosity while exploring the exhibits after hours! First Fridays bring together a myriad of activities covering everyday science, historical oddities, and everything in between. Grab your friends, and kick off an evening of discovery, surprise, and a little nerdy fun.
First Fridays at the Institute are always free and open to the public. Attendees will receive a 10% discount to National Mechanics restaurant.
About This Event
“Wine, Roses, and Chocolate: How Romance and Science Work Together to Sweeten the Dark Days of February” is also part of our Joseph Priestley Society (JPS) series. Named for the 18th-century scientist who discovered oxygen, JPS promotes a deeper understanding of science, technology, and industry, with an emphasis on innovation and entrepreneurship. Speakers are leaders from a wide variety of large and small chemical companies and the financial, consulting, and academic communities. Watch past events at sciencehistory.org/jpsvideos.
Featured image: “The Unsolved Secret of the Rose,” advertisement for Dow Aromatics Division, 1942
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