The popular Science and Cooking lecture series returns this fall. The lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.
Now in its seventh year, the series is organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).
The public lectures are based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but do not replicate course content.
- All talks will take place in the Harvard Science Center (1 Oxford St., Cambridge, Mass., Hall C) and begin at 7 p.m., unless otherwise noted
- Doors will open at 6:30 p.m.
- Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course
- Seating for all lectures is first come, first seated
- The lectures are free and open to the public
If you have questions regarding the public lecture series, please contact email@example.com.
Monday, Sept. 11 "The Science of Risotto" Science Center Lecture Hall C, 7 p.m. Lidia Bastianich (@LidiaBastianich), Lidia’s Kitchen, Eataly
Monday, Sept. 18 "The Art of Fermentation" Science Center Lecture Hall C, 7 p.m. Sandor Katz (@sandorkraut), author of "Wild Fermentation," "The Art of Fermentation"
Monday, Sept. 25 "Egg Transitions in Philippine Cooking" Science Center Lecture Hall C, 7 p.m. Margarita Forés (@MargaritaFores), Asia’s Best Female Chef 2016, Cibo Restaurants, Manila Philippines
Monday, Oct. 2 "Insights from Modernist Bread" Science Center Lecture Hall C, 7 p.m. Nathan Myhrvold, (@ModernCuisine), former Chief Technology Officer of Microsoft, author of "Modernist Cuisine"
Monday, Oct. 16 "The Science of Sugar" Science Center Lecture Hall C, 7 p.m. Joanne Chang ’91, (@jbchang), Flour Bakery and Café, author of "Flour" and "Flour Too"
Monday, Oct. 23 "Science and Cooking: An Idea That Still Holds Waters" Science Center Lecture Hall C, 7 p.m. Bill Yosses (@BillYosses), former White House executive pastry chef, author “The Perfect Finish” Vayu Maini Rekdal (@NOFOKitchen), Young Chefs Program, Ph.D. candidate Harvard University
Monday, Oct. 30 "Sweet Temperature Range" Science Center Lecture Hall C, 7 p.m. Jordi Roca (@jordirocasan), El Celler de Can Roca
Monday, Nov. 6 "A Menu at Benu: A Look at Texture and Mouthfeel" Science Center Lecture Hall C, 7 p.m. Corey Lee, Benu
Monday, Nov. 27 "Avante-Garde, Yesterday, Today, Tomorrow" Science Center Lecture Hall C, 7 p.m. José Andrés (@chefjoseandres), minibar by José Andrés, ThinkFoodGroup
Posted by Dee T.