Science and Cooking
Science and Cooking: A Dialogue
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filed under:
Science and Cooking
Harold McGee, Ferran Adria, Jose Andres
| When: | Sep 07, 2010 | 7:00 pm - 9:00 pm |
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| Where: | Loeb Drama Center (ART) |
| Speaker Biography: | Harold McGee is a world-renowned authority on the chemistry of foods and cooking and he studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews; Ferran Adrià, the head chef of the restaurant El Bulli, aims to “provide unexpected contrasts of flavor, temperature and texture. The idea is to provoke, surprise and delight the diner"; José Andrés is a native of Spain and chef/owner of ThinkFoodGroup, the team responsible for Washington’s popular and award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico and the critically-acclaimed minibar by josé andrés, as well as Los Angeles’ exciting destination, The Bazaar by José Andrés. |
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| Host: | Harvard School of Engineering and Applied Sciences |
| Contact: |
Christina Andujar
candujar@seas.harvard.edu (617) 495-3275 |
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