https://sciencecooking.seas.harvard.edu/#lectureDates Online event
Classes, Date Idea, Food, Virtual & Streaming
Popular series pairs Harvard professors with chefs and food experts.
This year’s Science and Cooking Public Lecture Series is a celebration of border-blurring, culinary crossovers, from Caribbean-influenced French and Italian cuisine to a Thai take on traditional Indian recipes. And with a remote format via Zoom, this 11th iteration of the lecture series gives viewers a front-row seat to watch some of the world’s best chefs showcase unexpected flavors and unique techniques.
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. 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 by Zoom; registration is required and you will be emailed with the Zoom link to join
– 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
– The lectures are free and open to the public Mondays 7 p.m. EST, with a few exceptions to accommodate our speakers’ different time zones (see schedule).
If you have questions regarding the public lecture series, please contact email@example.com.
2020 CHEF LECTURE DATES:
Monday, Sept. 7 at 7pm
Register for “A Nose Dive into Kitchen Pyrolysis”
– Dave Arnold (@CookingIssues), Existing Conditions, 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," and the forthcoming book "Nose Dive: A Field Guide to the World's Smells."
Monday, Sept. 14 at 7pm
Register for "The Science of Sugar"
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. 21 at 3pm
Register for "Fermenting Brains. A Journey to Mugaritz microworld"
– Andoni Aduriz (@andoniluisaduriz), chef/owner of the two Michelin star restaurant Mugaritz, top 10 of The World’s 50 Best Restaurants.
– Ramon Perisé, Director of Fermentation and R&D at Mugaritz, Spain
Monday, Sept. 28 at 7pm
Register for "The Equation for Gnocchi"
Nina Compton (@ninacompton), James Beard winning Saint Lucian chef, chef/owner of Compère Lapin and Bywater Bistro in New Orleans, Louisiana
Monday, Oct. 12 at 7pm
Register for “Culinary Ash in Contemporary Native American Cuisine”
Lois Ellen Frank (@lois_ellen_frank), New Mexico-based chef, author, Native food historian, “Native American with a modern twist,” Red Mesa Cuisine, Santa Fe, New Mexico
Monday, Oct. 19 at 7pm
Register for “Honorary Book Celebration Lecture”
Jose Andrés (@chefjoseandres), Think Food Group, minibar, Jaleo
Monday, Oct. 26 at 2pm
Register for “Viscosity, Pastry and Chocolate”
Marike van Beurden (@marikevanbeurden) Pastry Chef and Master Chocolatier, Dutch Chocolate Master 2013, 2nd World Chocolate Master 2013
Monday, Nov. 2 at 7pm “Emulsions and Foams”
Monday, Nov. 9 at 7pm
Register for "The Science of Indian Culinary Traditions"
Garima Arora (@arorgarima), first Indian woman to win a Michelin Star, Asia’s Best Female Chef 2019 by World’s 50 best, Restaurant Gaa, Bangkok, Thailand