The 2020 Science and Cooking Lecture Series returns starting September 7th - a 16-week course that is free and open to the public through the edX platform.
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavour.
This year’s Science and Cooking Public Lecture Series is a celebration of border-blurring and culinary crossovers, from Caribbean-influenced French and Italian cuisine, to a Thai take on traditional Indian recipes.
The 11th iteration of the lecture series is available to all remotely through Zoom and gives viewers a front-row seat to watch some of the world’s best chefs showcase unexpected flavours and unique techniques.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.