Science and Cooking 2014 Lecture Series

A collaboration between eminent Harvard researchers and world-class chefs

 

Much to the delight of Science & Cooking veterans, Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor, returns to the course and lecture series this year. (Photo by Larissa Zhou.)

Introduction

Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course "Science and Cooking: From Haute Cuisine to the Science of Soft Matter." The public lectures, while related to the course, do not replicate the course content.

  • All talks will take place in the Harvard Science Center (One Oxford Street, Cambridge, MA, Hall C) and begin at 7:00 p.m., unless otherwise noted below
  • Each talk will begin with a 15-minute lecture by a faculty member from the Harvard College course, which will discuss one of the scientific topics from that week's class
  • Seating for all lectures (except the ticketed lecture with Ferran Adrià on October 20) is first come, first seated.

Questions regarding the public lecture series: kzirpolo@seas.harvard.edu


2014 Chef Lecture Dates

Monday, September 8, 2014
“Science and Cooking: A Look at the Last Twenty Years”
Science Center Lecture Hall C, 7 p.m.
Dave Arnold (@CookingIssues), Booker & Dax, and host of “Cooking Issues”
Harold McGee (@Harold_McGee), writer, Curious Cook

Monday, September 15, 2014
“The Science of Sugar”
Science Center Lecture Hall C, 7 p.m.
Joanne Chang ’91 (@jbchang), Flour Bakery, author of Flour and Flour Too

Monday, September 22, 2014
“Al Dente: When Plastic Meets Elastic”
Science Center Lecture Hall C, 7 p.m.
Mark Ladner (@ChefMarkLadner), Del Posto

Monday, September 29, 2014
“gAstronomy”
Science Center Lecture Hall C, 7 p.m.
Bill Yosses (@BillYosses), 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”
Science Center Lecture Hall C, 7 p.m.
Enric Rovira, master chocolatier

Monday, October 13, 2014
“Metamorphosis of Taste”
Science Center Lecture Hall C, 7 p.m.
Dominique Crenn (@DominiqueCrenn), Atelier Crenn

Monday, October 20, 2014
“Decoding the Creative Process”
Science Center Lecture Hall C, 7 p.m.
Ferran Adrià (@FerranAdria), elBulli Foundation
NOTE: TICKETED EVENT

Monday, October 27, 2014
“The History of Culinary Thickeners”
Science Center Lecture Hall C, 7 p.m.
Martin Breslin (@HUDSinfo), Harvard University Dining Services

Monday, November 3, 2014
Emulsions and Foams (Title TBA)
Science Center Lecture Hall C, 7 p.m.
Christina Tosi, Milk Bar

Monday, November 10, 2014
“Where is the Acid?”
Science Center Lecture Hall C, 7 p.m.
Daniel Humm, Eleven Madison Park

Monday, November 17, 2014
“Fermentation, an Ancient Trend”
Science Center Lecture Hall C, 7 p.m.
Jody Adams (@JodyAdams), Rialto

Monday, December 1, 2014
“El Celler de Can Roca: Roots, Innovation, and Creation”
Science Center Lecture Hall C, 7 p.m.
Joan Roca (@CanRocaCeller), El Celler de Can Roca 

The Harvard College Course

The Harvard School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed a Harvard College General Education science course, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," which debuted in the fall of 2010. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. (Watch a video about the course.)

Limited to currently enrolled Harvard undergraduates, the class brings together eminent Harvard researchers and world-class chefs.

Instructors

  • Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Professor of Physics; Harvard College Professor
  • David Weitz, Mallinckrodt Professor of Physics and Applied Physics
  • Pia Sörensen, Preceptor in Science and Cooking

Lab Design/Implementation

  • Pere Castells, Unitat UB-Bullipèdia

Science & Cooking at Harvard Extension School

In 2014, for the first time, a version of Science & Cooking will be offered for credit through Harvard Extension School. In the fall, it is an online-only course, and in spring 2015 it is a hybrid. Registered students will have access to the expertise and support of Harvard teaching staff.