The lectures are a collaboration between professors, world-class chefs and food professionals who meet to discuss topics relating to food and science. They were inspired by the Harvard College General Education course Science and Cooking: From Haute Cuisine to the Science of Soft Matter.
As in previous years, the lectures are free to attend and work on a first come first served basis, except Ferran Adria's lecture which is a ticketed event due to an high demand. The series will kick off Monday, September 8th and will be held every Monday until December 1st.
For more information, swing by the event website. Here's the full lineup for the Science and Cooking 2014 Lecture Series:
Monday, September 8, 2014 “Science and Cooking: A Look at the Last Twenty Years” Dave Arnold, Booker & Dax, and host of “Cooking Issues” Harold McGee, writer, Curious Cook
Monday, September 15, 2014 “The Science of Sugar” Joanne Chang, Flour Bakery, author of Flour and Flour Too
Monday, September 22, 2014 “Al Dente: When Plastic Meets Elastic” Mark Ladner, Del Posto
Monday, September 29, 2014 “gAstronomy” Bill Yosses, former White House Pastry Chef, author of The Perfect Finish Steve Howell, project scientist, NASA Kepler & K2 missions
Monday, October 6, 2014 “Heat Transfer and Chocolate” Enric Rovira, master chocolatier
Monday, October 13, 2014 “Metamorphosis of Taste” Dominique Crenn,Atelier Crenn
Monday, October 20, 2014 “Decoding the Creative Process” Ferran Adrià, elBulli Foundation NOTE: TICKETED EVENT
Monday, October 27, 2014 “The History of Culinary Thickeners” Martin Breslin, Harvard University Dining Services
Monday, November 3, 2014 Emulsions and Foams (Title TBA) Christina Tosi, Milk Bar
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