When:
Monday, Dec 02, 2019 7:00p -
9:00p

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

Admission:
FREE

Categories:
Date Idea, Food, Innovation, Lectures & Conferences, Tech, University

Event website:
https://www.seas.harvard.edu/news/2019/08/2019-science-and-cooking-lecture-series-offers-global-sampling-culinary-creativity

IMPORTANT: This event recurs weekly with the exception of Monday, 11/18 and Monday, 11/25

This year’s Science and Cooking Public Lecture Series takes attendees on a tantalizing tour of global culinary hot spots, from the chilly canals of Copenhagen, to the foothills of the Bolivian Andes, to the steamy rainforests of Africa’s Gold Coast. The annual series, back for a 10th helping of lectures, pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.

New presenters this year include Janice Wong of 2am: Dessert Bar in Singapore, David Zilber, fermentation specialist at Noma in Copenhagen, Marsia Taha, of restaurant Gustu in Bolivia, Native American chef Freddie Bitsoie, and nomadic culinary expert and the queen of “New African Cuisine,” Selassie Atadika, as well as returning favorites José Andrés, Harold McGee, Dave Arnold, Joanne Chang and Catalan chef Joan Roca of El Celler de Can Roca, voted the 2013 and 2015 best restaurant in the world.

The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures 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.

> The lectures are free and open to the public.

2019 Chef Lecture Dates

• Monday, Sept. 9
“10 Year Anniversary Lecture”
Science Center Lecture Hall C, 7 p.m.
Dave Arnold (@CookingIssues), Booker and Dax, author of "Liquid Intelligence", host of "Cooking Issues", founder of the Museum of Food and Drink
Harold McGee (@Harold_McGee), author of "On Food and Cooking", "Curious Cook"

• Monday, Sept. 16
"The Science of Sugar"
Science Center Lecture Hall C, 7 p.m.
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking With Less Sugar”

• Monday, Sept. 23
"Exploring Flavor Space: Innovation through Tradition in Noma’s Fermentation Lab"
Science Center Lecture Hall C, 7 p.m.
David Zilber (@David_Zilber), Director of Fermentation at Noma in Copenhagen, Co-author with René Redzepi of "The Noma Guide to Fermentation”
Jason White

• Monday, Sept. 30
“Your World, Your Imagination”
Science Center Lecture Hall C, 7 p.m.
Janice Wong (@janicewong2am), Asia’s Best Pastry Chef 2013 and 2014, Founder 2am: Dessert Bar, Singapore

• Monday, Oct. 7
“Meringue with a MasterChef”
Science Center Lecture Hall C, 7 p.m.
Nick DiGiovanni '19 (@nick.digiovanni), Finalist on MasterChef Season 10, Science and Cooking Alum

• Monday, Oct. 14
“Hominy and Posole: The Science of Native American Cooking”
Science Center Lecture Hall C, 7 p.m.
Freddy Bitsoie (@chef_fjbits), FJBits Concepts, 2013 winner of the Native Chef Competition at the Smithsonian’s National Museum of the American Indian

• Monday, Oct. 21
“Exploring Heat Transfer in Bolivian Haute Cuisine”
Science Center Lecture Hall C, 7 p.m.
Marsia Taha (@marsia_taha_gustu), Gustu, La Paz, Bolivia
Natalie Del Carpio, Gustu, La Paz, Bolivia

• Monday, Oct. 28
“Exploring Viscosity with Olive Oil and Garum”
Carles Tejedor (@CarlesTejedor), Oilmotion and Sofia Be So Restaurant, Manresa, Spain
Pere Planagumà ROM and Mas de Torrent restaurants, Spain

• Monday, Nov. 4
“The Science of New African Cuisine”
Science Center Lecture Hall C, 7 p.m.
Selassie Atadika (@MidunuGhana), Midunu, Accra, Ghana

• Monday, Nov. 11
"Desserts and Chocolate"
Enric Rovira (@enrovira), Master Chocolatier, Barcelona, Spain
Ramon Morató (@ramonmorato_), Master Chocolatier, author of “Chocolate” and “Four in One”

• Monday, Dec. 2
“Dialogue between Science and Cooking at El Celler de Can Roca. Evolution”
Science Center Lecture Hall C, 7 p.m.
Joan Roca (@CanRocaCeller), El Celler de Can Roca, Girona, Spain, best restaurant in the world 2013 and 2015
Heloise Vilaseca (@heloislois), director of R&D, El Celler de Can Roca, Girona, Spain
Ahmoy Panagiotis, El Celler de Can Roca, Girona, Spain

• Monday, Dec. 9
“Special Panel Discussion”
Science Center Lecture Hall C, 7 p.m.
José Andrés (@chefjoseandres), Think Food Group, minibar, Jaleo
Harold McGee (@Harold_McGee), author of "On Food and Cooking", "Curious Cook"

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02/12/2019 19:00:00 02/12/2019 21:00:00 15 2019 Harvard Science & Cooking Public Lecture Series <b>IMPORTANT: This event recurs weekly with the exception of Monday, 11/18 and Monday, 11/25</b> This year’s Science and Cooking Public Lecture Series takes attendees on a tantalizing tour of gl... Harvard Science Center, Cambridge, MA Organizer Organizer e-mail false DD/MM/YYYY Reddit