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.
Guest chefs to appear on the lecture series include Andoni Aduriz, José Andrés, Garima Arora, Nina Compton, Joanne Chang, Lois Ellen Frank, Dave Arnold and Harold McGee.
