Science and Cooking 2015 Lecture Series

Popular public lecture series returns this fall

 

Now in its sixth year, the Science and Cooking public lecture series pairs Harvard professors with food experts and chefs. (Photo by Eliza Grinnell.)

Introduction

Members of the public will have the opportunity to learn about the scientific side of the culinary arts during the 2015 Science and Cooking public lecture series. The popular lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.

Now in its sixth year, the series is organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).

The public lectures are based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but do not replicate course content.

  • All talks will take place in the Harvard Science Center (1 Oxford St., Cambridge, Mass., Hall C) and begin at 7 p.m., unless otherwise noted
  • Each presentation will begin with a 15-minute lecture by a faculty member from the Harvard course, which will discuss one of the scientific topics from that week’s class
  • Seating for all lectures is first come, first seated

If you have questions regarding the public lecture series, please contact science_cooking@seas.harvard.edu.

2015 Chef Lecture Dates

Monday, Sept. 7
“Thinking about Flavor”
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, Sept. 14
"Pasta Magic"
Science Center Lecture Hall C, 7 p.m.
Mark Ladner, (@ChefMarkLadner), Del Posto

Monday, Sept. 21
“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, Sept. 28
Title TBA
Science Center Lecture Hall C, 7 p.m.
*Jim Lahey, (@jimlaheySSB), Sullivan Street Bakery

Monday, Oct. 12
“Science and Emotions: Delicious or Disgusting?”
Science Center Lecture Hall C, 7 p.m.
*Andoni Aduriz, (@mugaritz), Mugaritz
*Ramon Perisé, Mugaritz

Monday, Oct. 19
“Heat Transfer to Capture Flavors”
Science Center Lecture Hall C, 7 p.m.
*Josep Roca, (@CanRocaCeller), El Celler de Can Roca
Raül Sillero, El Celler de Can Roca

Tuesday, Oct. 27
Title TBA
Location TBA, 7 p.m.
José Andrés, (@chefjoseandres), ThinkFoodGroup

Monday, Nov. 2
Title TBA
Science Center Lecture Hall C, 7 p.m.
*Bryan Voltaggio, (@BryanVoltaggio), Volt
*Michael Voltaggio, (@MVoltaggio), Ink

Monday, Nov. 16
“Fermentation on Wheels: Food Education and Community Impact”
Science Center Lecture Hall C, 7 p.m.
*Tara Whitsitt, (@tarawhitsitt), Fermentation on Wheels

Monday, Nov. 23
Title TBA
Science Center Lecture Hall C, 7 p.m.
Nathan Myhrvold, (@ModernCuisine), former Chief Technology Officer of Microsoft, co-founder of Intellectual Ventures, author of “Modernist Cuisine”

Monday, Dec. 7
Title TBA
Science Center Lecture Hall C, 7 p.m.
*Tom Colicchio, (@tomcolicchio), “Top Chef” judge and chef/owner, Craft Hospitality
*Mei Lin, (@meilin21), “Top Chef” season 12 winner
*Gail Simmons, (@gailsimmons), “Top Chef” judge, culinary expert, and Food & Wine magazine Special Projects Director

* New presenters

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.