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Creativity in the kitchen
Harvard's annual Science & Cooking Fair showcases and celebrates undergraduate students' final projects in the highly popular general education course SPU 27: Science & Cooking—From Haute Cuisine to Soft-Matter Science.
Combining rigorous work in applied physics and chemistry with the principles and style of modernist cuisine, the course attracts students from a very wide range of concentrations and exposes them to the fundamentals of physical science.
To learn about a few of the students' projects and view a slideshow of photos from the December 10 fair (on Facebook), click here.
The entire public lecture series, featuring special guest chefs and cutting-edge cuisine, is also now available on YouTube.