Questlove: somethingtofoodabout

Exploring Creativity with Innovative Chefs


TUESDAY, APRIL 19, 2016 | 7:00 PM
Science Center Lecture Hall B 
1 Oxford St., Cambridge, MA

SOLD OUT
FREE TICKETED EVENT
There will be a wait-list line starting at 6 p.m. on the day of the event for those without tickets. If seats should become available, individuals will be seated on a first-come, first-served basis starting at 6:45 p.m. Note To Ticket Holders: Tickets are valid until 6:45 p.m. on April 19, then admission will be on a first-come, first-served basis.



Questlove (co-founder/drummer of The Roots and bandleader for "The Tonight Show Starring Jimmy Fallon") and Harvard faculty from the course Science and Cooking: From Haute Cuisine to the Science of Soft Matter will lead a conversation that begins with food but ends wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Special guests to include:

BEN GREENMAN (Co-Author): Writer at The New Yorker and a New York Times bestselling author
LUDO LEFEBVRE: Chef at Trois Mec, Petit Trois, and judge/mentor on the television program "The Taste"
DANIEL PATTERSON: LocoL, DPGroup
 

BOOK SIGNING TO FOLLOW EVENT
Questlove's new book, "somethingtofoodabout," will be available on-site for purchase.
 



The Harvard College Course

The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed a 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 and Cooking at Harvard Extension School

A version of “Science and Cooking” is offered for credit through the Harvard Extension School. An online course will be offered in the fall and spring semesters. Registered students will have access to the expertise and support of Harvard teaching staff.