Science and Cooking 2013 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 lectures, while related, are not a replication of the course content.

  • All talks will take place in the Harvard Science Center (One Oxford Street, Cambridge, MA, Hall C)
  • All talks will begin at 7:00 pm (unless otherwise noted).
  • Each talk will begin with a 15 minute lecture by a Faculty member of the 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 December 2nd) is first come, first seated.

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


2013 Chef Lecture Dates

Monday, September 9, 2013

"Science and Cooking"

Dave Arnold, Cooking Issues
Harold McGee, Curious Cook

Science Center Hall C, 7 p.m.

Monday, September 16, 2013

"Sous vide: savory and pastry applications"

Jordi Roca, El Celler de Can Roca

Science Center Hall C, 7 p.m.

Tuesday, September 24, 2013

"Elasticity: Dessert = Flavor + Texture"

Bill Yosses, White House Pastry Chef

Science Center Hall C, 7 p.m.

Monday, September 30, 2013

"Diffusion & Spherification"

José Andrés, ThinkFood Group, minibar, Jaleo

Science Center Hall C, 7 p.m.

Monday, October 7, 2013

"Playing with Taste through Browning"

Carme Ruscadella, Sant Pau, Sant Pau de Tòquio

Science Center Hall C, 7 p.m.

Monday, October 14, 2013

"Viscosity & Polymers"

Carles Tejedor, Via Veneto

Science Center Hall C, 7 p.m.

Monday, October 21, 2013

"Elasticity"

Enric Rovira, Master Chocolatier
Ruben Alvarez, Master Chocolatier

Science Center Hall C, 7 p.m.

Monday, October 28, 2013

"Emulsions: Concepts of Stabilizing Oil & Water"

Nandu Jubany, Can Jubany

Science Center Hall C, 7 p.m.

Monday, November 4, 2013

"The Science of Sweets"

Joanne Chang, Flour Bakery

Science Center Hall C, 7 p.m.

Monday, November 11, 2013

"Catalytic Conversion: Enzymes in the Kitchen"

Wylie Dufresne, wd~50
Ted Russin, The Culinary Institute of America

Science Center Hall C, 7 p.m.

November 18, 2013

"Fermentation: When Rotten Goes Right"

David Chang, momofuku

Science Center Hall C, 7 p.m.

Monday, November 25, 2013

Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking

Science Center Hall C, 7 p.m.

Monday, December 2, 2013

"Evolution culinary theory"

Ferran Adrià, elBulli Foundation

Science Center Hall C, 7 p.m.

**Tickets will be available on Tuesday, November 26th at the Harvard Box Office, located in the Holyoke Center**

1350 Massachusetts Avenue, Cambridge, MA 02138

Monday, December 9, 2013

"The Accidental Chemist"

America's Test Kitchen

Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking
Dan Souza, Senior Editor of Cook's Illustrated

Science Center Hall C, 7 p.m.

 

The Harvard College Course

The Harvard 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 (Faculty lead)
  • David Weitz (Faculty lead)
  • Pia Sörensen (Preceptor)

Lab Design/Implementation

  • Pere Castells, Unitat UB-Bullipèdia

The HarvardX Course

In 2013, for the first time, a version of Science & Cooking will also be offered as a massively open online course (MOOC) through HarvardX, Harvard University's newest online learning initiative. Registration is open to the public, and the course begins in October 2013. Watch the exciting course trailer here.