Science and Art of Sugar Sculptures *In-Person*

Watch a sugar piece come to life as you learn the basic science of isomalt, a sugar derived from sugar beets, and why this compound disaccharide is a more durable and glossier option for sculptures than sucrose. Students will also learn casting, pulling, and blowtorching techniques and various coloring options, including the use of edible markers. You’ll leave with your very own sugar sculpture. Please bring a small box to class to transport your edible artworks. Instructor: Linda Khachadurian

Sections

Instructor

Linda Khachadurian is a Beirut-born Armenian medical editor, multi-media edible artist and activist, and international educational nonprofit founder.

Her sugar and chocolate art has been sold at retailers such as UncommonGoods and Ben & Jerry’s Boston, and displayed everywhere from multiple East Coast art galleries to the Dorothy Chandler Pavilion in LA to the Marriott Marquis in NYC to the New England Botanic Gardens. Her edible art skills were also showcased on the Food Network show, Candy Land, and on the series The Charitable Confectioner on channel 9/Cambridge.

Her science and visual arts background allow her to explore how they intersect with culinary arts. She holds degrees from Johns Hopkins and Harvard.

Websites: www.lksweetart.com
www.charitableconfections.org