Science and Cooking 2015 Lecture Series

When:
Monday, Nov 23, 2015 7:00p -
8:00p
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

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 [email protected].


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
"Viscosity and Polymers"
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

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