When:
Monday, Sep 29, 2014 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

Note: The "Modernist Cuisine" lecture will take place on Tuesday, November 25, instead of a Monday.


Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course "Science and Cooking: From Haute Cuisine to the Science of Soft Matter." The public lectures, while related to the course, do not replicate the course content.


All talks will take place in the Harvard Science Center (One Oxford Street, Cambridge, MA, Hall C) and begin at 7:00 p.m., unless otherwise noted below.


Each talk will begin with a 15-minute lecture by a faculty member from the Harvard College course, which will discuss one of the scientific topics from that week's class


Seating for all lectures (except the ticketed lecture with Ferran Adrià on October 20) is first come, first seated.


For the October 20 lecture, tickets will be made available at the Harvard Box Office beginning at noon on Tuesday, October 14. The tickets are free but may run out quickly.
Questions regarding the public lecture series: [email protected]


2014 Chef Lecture Dates:


Monday, September 8, 2014
“Science and Cooking: A Look at the Last Twenty Years”
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, September 15, 2014
“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, September 22, 2014
“Al Dente: When Plastic Meets Elastic”
Science Center Lecture Hall C, 7 p.m.
Mark Ladner (@ChefMarkLadner), Del Posto


Monday, September 29, 2014
“gAstronomy”
Science Center Lecture Hall C, 7 p.m.
Bill Yosses (@BillYosses), former White House Pastry Chef, author of The Perfect Finish
Steve Howell, project scientist, NASA Kepler & K2 missions


Monday, October 6, 2014
“Heat Transfer and Chocolate”
Science Center Lecture Hall C, 7 p.m.
Enric Rovira, master chocolatier


Monday, October 13, 2014
“Metamorphosis of Taste”
Science Center Lecture Hall C, 7 p.m.
Dominique Crenn (@DominiqueCrenn), Atelier Crenn


Monday, October 20, 2014
“Decoding the Creative Process”
Science Center Lecture Hall C, 7 p.m.
Ferran Adrià (@FerranAdria), elBulli Foundation
NOTE: TICKETED EVENT
Tickets will be made available at the Harvard Box Office beginning at noon on Tuesday, October 14. The tickets are free—but first come, first served.


Monday, October 27, 2014
“The History of Culinary Thickeners”
Science Center Lecture Hall C, 7 p.m.
Martin Breslin (@HUDSinfo), Harvard University Dining Services


Monday, November 3, 2014
Emulsions and Foams (Title TBA)
Science Center Lecture Hall C, 7 p.m.
Christina Tosi, Milk Bar


Monday, November 10, 2014
“Where is the Acid?”
Science Center Lecture Hall C, 7 p.m.
Daniel Humm, Eleven Madison Park


Monday, November 17, 2014
“Fermentation, an Ancient Trend”
Science Center Lecture Hall C, 7 p.m.
Jody Adams (@JodyAdams), Rialto


Tuesday, November 25, 2014
"Modernist Cuisine"
Science Center Lecture Hall D, 7 p.m.
Nathan Myhrvold (@ModernCuisine), former CTO of Microsoft, co-founder of Intellectual Ventures, author of Modernist Cuisine


Monday, December 1, 2014
“El Celler de Can Roca: Roots, Innovation, and Creation”
Science Center Lecture Hall C, 7 p.m.
Joan Roca (@CanRocaCeller), El Celler de Can Roca

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29/09/2014 19:00:00 29/09/2014 20:00:00 America/New_York Harvard Science and Cooking 2014 Lecture Series <b>Note: The "Modernist Cuisine" lecture will take place on Tuesday, November 25, instead of a Monday.</b> Members of the public are invited to attend a series of lectures by world-class chefs a... Harvard Science Center, Hall C, Cambridge, MA 02138 false DD/MM/YYYY