Science and Cooking
Public talks by world-class chefs
Members of the extended Harvard community and the general public will have an opportunity to attend topic-related public lectures given by the guest chefs and faculty affiliated with the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter."
The course will use food and cooking to explicate fundamental principles in applied physics and engineering.
Note: The lectures are not a replication of the course, but will consist of a brief introduction by Harvard professors followed by a broad-based talk by the chef that may or may not contain material relevant to the course lecture. These talks are meant to inform and inspire.
- All lectures are free and open to the extended Harvard community and public.
- Attendance at the lectures will be strictly first come, first served.
- The talk by Chef by Ferran Adrià lecture will be ticked.
- The lectures will be recorded and be made available for
viewing via YouTube and iTunes.
