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SCIENCE AND COOKING
LECTURE SERIES 2023

Science and Cooking News

Blue Ridge Middle/High School students learn about measurements and conversions as they make brownies. (Elizabeth Vaccaro)

Making chemistry taste great

SEAS’ Science and Cooking Workshops help students embrace high school chemistry

By Matt Goisman

January 8, 2024

An acrobat ant (Crematogaster sp.) feeding at a bowl-shaped extrafloral nectary on an Inga tree (Lauren Nichols/NC State University)

Nature’s chefs: How and why organisms make food for others

Plants, animals, fungi, and humans have “cooking” in common

By Kat J. McAlpine

May 12, 2023

Atlanta pitmaster Bryan Furman (from far left) discusses the thermodynamics of barbecue as public lecture coordinators Alejandra Touceda and Julie Espeso serve the ribs.

Take lesson on barbecue, sprinkle liberally with thermodynamics

Science and Cooking lecture series hosts chef Bryan Furman

By Alvin Powell

October 18, 2022

Students in Harvard’s “Science and Cooking” class insert temperature probes into molten chocolate cake batter to study how heat diffuses through the cake as it bakes. Image credit: HarvardX/Amanda Justice.

Science and Culture

Universities move science labs to the kitchen

By Carolyn Beans

August 12, 2020

Chef Bitsoie stirs fresh ingredients into his hominy stew.

Food for thought

Public lecture highlights the science behind Native American cooking

By& Selena Zhang, A.B. ’20, SEAS Correspondent

October 30, 2019

Dessert Bar in Singapore

2019 Science and Cooking Lecture Series offers a global sampling of culinary creativity

Popular series pairs Harvard professors with chefs and food experts


August 28, 2019

Young scientist-chefs work on sugar cookie dough during the Science and Cooking for Kids program. (Photo by Molly Carlough)

Edible experimentation

By Molly Carlough, SEAS Correspondent

August 14, 2019

A taste of science

By Manasa Joshyam, SEAS Correspondent

April 26, 2019

Pancakes galore for Science and Cooking

By Olivia Nie, A.B. ’20, SEAS Correspondent

October 10, 2018