Harvard Science and Cooking Public Lecture Series

When:
Monday, Sep 05, 2016 7:00p -
8:30p
Repeats weekly

Where:
Harvard Science Center, Hall C
1 Oxford St
Cambridge, MA 02138

EventScheduled OfflineEventAttendanceMode

Admission:
FREE

Categories:
Food, Lectures & Conferences, University

Event website:
http://www.seas.harvard.edu/cooking

The popular Science and Cooking lecture series returns this fall, offering members of the public the opportunity to embark on a culinary tour of four continents. The lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. This year’s presenters will cover a wide range of topics, including beef made in a lab, the secrets of French cheese caves, and the delicious science of sweet desserts.


Now in its seventh 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 about the scientific topics from that week’s class by a faculty member from the Harvard course


Seating for all lectures is first come, first seated


If you have questions regarding the public lecture series, please contact [email protected].


2016 Chef Lecture Dates:


Monday, Sept. 5
“Science and Cooking: New Understanding, New Tools, New Foods”
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” and “On Food and Cooking”


Monday, Sept. 12
"Energy, Temperature, Heat"
Science Center Lecture Hall C, 7 p.m.
Spike Gjerde, (@spikegjerde), Woodberry Kitchen


Monday, Sept. 19
“The Science of Sugar”
Science Center Lecture Hall C, 7 p.m.
Joanne Chang ’91, (@jbchang), Flour Bakery, author of “Flour” and “Flour Too”


Tuesday, Sept. 27
“Medical Technology Producing Hamburgers”
Science Center Lecture Hall B, 7 p.m.
Mark Post, (@MarkPost6), Professor of Physiology at Maastricht University, co-inventor of cell cultured beef


Monday, Oct. 3
“Diffusion and Gelation in Peruvian Cooking”
Science Center Lecture Hall C, 7 p.m.
Virgilio Martinez, (@VirgilioCentral), Central
Malena Martinez, (@MMVCentral), Central


Monday, Oct. 17
“Confluence”
Science Center Lecture Hall C, 7 p.m.
Margarita Forés, (@MargaritaFores), Cibo Restaurants


Monday, Oct. 24
"Viscosity and Polymers"
Science Center Lecture Hall C, 7 p.m.
Bill Yosses, (@billyosses), former White House executive pastry chef, author of “Desserts for Dummies” and “The Perfect Finish”
Vayu Maini Rekdal, (@youngNYchefs), co-founder of the Young Chefs Program, Ph.D. candidate at Harvard University


Monday, Oct. 31
“Emulsions and Foams”
Science Center Lecture Hall C, 7 p.m.
Angel Leon, (@chefdelmar), Restaurant Aponiente


Monday, Nov. 7
“Delicious Decomposition: Tales from the Cheese Caves of France”
Science Center Lecture Hall C, 7 p.m.
Sister Noella Marcellino, Abbey of Regina Laudis, subject of PBS documentary “The Cheese Nun”

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