A challenge: Projects!
- Study/explain in scientific terms some aspect of a recipe or culinary invention …
- Provide a solution to a culinary problem, explain in scientific terms why or how it solves the problem
How to get inspiration
- Look in cookbooks
- How could a food you eat every day be improved/altered? Explain the underlying science.
- How has a recipe changed over time, and how, as a result, has the underlying science of the recipe changed?
- What is the underlying science in the chefs’ recipes? Recreate and study it / make an improved version
Submit your project by Dec 2nd to email@example.com
Best projects will receive book and apron!
2020 Science and Cooking Lecture Series highlights bold flavors that break boundaries
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 plate "Condensed strain" which uses the enzyme pectinase to make an onion with a “cooked” texture and raw flavor. The dish is a take on french onion soup by the team at Mugaritz, one of the speakers in this year’s series.
New presenters this year include Nina Compton (Compère Lapin, New Orleans), Lois Ellen Frank (Red Mesa Cuisine, Native American Cooking), Garim Arora (Gaa Restaurant, Bangkok, Thailand), Andoni Aduriz and Ramon Perisé (Mugaritz, Spain), Marike van Beurden (Master Chocolatier and Pastry Chef) as well as returning favorites José Andrés, Harold McGee, Dave Arnold, and Joanne Chang, A.B. ’91.
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 firstname.lastname@example.org.
2020 Chef Lecture Dates
“A Nose Dive into Kitchen Pyrolysis”
Zoom, 7 p.m EST
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."
"The Science of Sugar"
Zoom, 7 p.m EST
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour,” “Flour Too,” “Myers + Chang at Home,” and “Baking With Less Sugar”
"Fermenting Brains. A Journey to Mugaritz microworld"
Zoom, 3 p.m EST
Andoni Luis 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
“The Equation for Gnocchi”
Zoom, 7 p.m EST
Nina Compton (@ninacompton), James Beard winning Saint Lucian chef, chef/owner of Compère Lapin and Bywater Bistro in New Orleans, Louisiana
“Culinary Ash in Contemporary Native American Cuisine”
Zoom, 7 p.m EST
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
“Honorary Book Celebration Lecture”
Zoom, 3 p.m EST
Jose Andrés (@chefjoseandres), Think Food Group, minibar, Jaleo
“Viscosity, Pastry and Chocolate”
Zoom, 2 p.m EST
Marike van Beurden (@marikevanbeurden) Pastry Chef and Master Chocolatier, Dutch Chocolate Master 2013, 2nd World Chocolate Master 2013
“The Science of Ice Cream”
Zoom, 7 p.m EST
"The Science of Indian Culinary Traditions"
Zoom, 8 p.m EST
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
The Harvard College Course
The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. (Watch a video about the course.)
While limited to currently enrolled Harvard undergraduates, the class, which brings together eminent Harvard researchers and world-class chefs, is available to others on-campus through the Harvard Extension School and online through the HarvardX platform (details below).
- Michael Brenner, Michael F. Cronin Professor of Applied Mathematics and Applied Physics and Professor of Physics; Harvard College Professor
- Pia Sörensen, Senior Preceptor in Chemical Engineering and Applied Materials
- David Weitz, Mallinckrodt Professor of Physics and Applied Physics
- Pere Castells, President Science and Coking World Congress Barcelona
- Patricia Jurado Gonzalez
Science and Cooking on HarvardX
In HarvardX’s “Science & Cooking: From Haute Cuisine to Soft Matter Science,” top chefs and Harvard researchers explore how everyday cooking and haute cuisine techniques illuminate scientific principles in physics, chemistry, biology, and engineering. Both part 1 and part 2 of the online course are currently open for enrollment.
STEAMeD Teacher Workshops
STEAMeD adapts exercises from the popular Science and Cooking course and Young Chefs to fit Massachusetts state science standards. It is a rare opportunity for highly motivated teachers to bring these exercises into their classrooms. Teachers, community program instructors, and after school program leaders are invited to register. More information is available on the STEAMeD website, where future workshops will also be announced
We are grateful to our sponsors
Science and Cooking:
Physics Meets Food, From Homemade to Haute Cuisine
Preorder now! (see retailers below)
Publication date: October 20, 2020
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects―in your kitchen and beyond.
Find "Science and Cooking" in any of these retailers or in your preferred local independent store: