Science and Cooking 2011
Science and Cooking Public Lectures 2011
Note: The 2011 Science & Cooking lecture series is now over. This page serves as an archive. Check back in the coming months for details on events in 2012-13.
Chef Lecture Dates
Inspired by the Harvard College General Education course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter," members of the public are invited to attend a series of lectures by world-class chefs and food experts. The lectures, while related, are not a replication of the course content.
- All talks will take place in the Harvard Science Center (1 Oxford Street, Cambridge, MA).
- All talks will begin at 7.00 p.m. (unless otherwise noted).
- Each talk will begin with a 15 minute lecture by a member of the course staff, 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 December 4th) is first come, first seated. Last year, many of the talks were already full before they started, but we have a larger lecture hall this year and can therefore accommodate more people.
- Questions regarding the public lecture series: candujar@seas.harvard.edu
- Lectures will be available for viewing online. See below for links to live video streaming and check iTunes and YouTube for recorded lectures.
- Science and Cooking aprons will be available for purchase at all public lectures. $15.00 (cash or check)
- Speakers: Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen andcolumnist for The New York Times) and David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)
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Watch the lecture online at
http://www.youtube.com/watch?v=sJe3iPV1mTs
- Speaker: Joan Roca (El Celler de Can Roca)
- Book available: Sous-Vide Cuisine, by Joan Roca and Salvador Brugues will be available, $110.00 (cash or check) contact: candujar@seas.harvard.edu
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Watch the lecture online at
http://www.youtube.com/watch?v=pGY0HO61Vzo
- Monday, September 19, 2011
- Speaker: Ramon Morató (Barry Callebaut)
- Book available: Chocolate, by Ramon Morato will be available, $130.00 (cash or check) contact: candujar@seas.harvard.edu
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Watch the lecture online at
http://www.youtube.com/watch?v=OnYiS19iD2M
- Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
- Oil lab by Carles Tejedor. Visit https://itunes.apple.com/us/app/oil-lab-by-carles-tejedor/id464281556?mt=8 to download oil lab app for iPhone.
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Watch the lecture online at
http://www.youtube.com/watch?v=PV0WwYXZSTY
- Speaker: Grant Achatz (Alinea)
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Watch the lecture online at
http://www.youtube.com/watch?v=uGeomU9wIlU
- Speaker: José Andrés (ThinkFoodGroup, minibar, Jaleo)
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Watch the lecture online at
http://www.youtube.com/watch?v=goP7xlyiJEw
- Speaker: Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig)
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Watch the lecture online at
http://www.youtube.com/watch?v=vSwwVIIJawU
- Speaker: Wylie Dufresne (wd~50)
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Watch the lecture online at
http://www.youtube.com/watch?v=GYBeXspgInQ
- Speaker: Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
- Location: Science Center C
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Watch the lecture online at
http://youtu.be/Gsde9K1aDE8
- Speaker: Dan Barber (Blue Hill)
- Location: Science Center C
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Watch the lecture online at
http://youtu.be/wgAOFOYCnTc
- Speaker: David Chang (momofuku)
- Location: Science Center C
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Watch the lecture online at
http://youtu.be/H2M6tscb7bw
Monday, November 21, 2011
Science in the Kitchen
- Speaker: Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking)
- Location: Science Center C
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Watch the lecture online at
http://youtu.be/KcnW49luEGQ
Monday, November 28, 2011
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes
- Speaker: Bill Yosses (White House)
- Location: Science Center C
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Watch the lecture online at
http://youtu.be/PqcFJdzkhKY
Sunday, December 4, 2011
The New Culinary Think Tank - el bulli 2.0
- Speaker: Ferran Adrià (elBulli)
- Tickets Required: Tickets will be available at the Harvard Box Office on Tuesday, November 29th
- Location: Science Center B
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Watch the lecture online at
http://youtu.be/dr1O3xQY8VA
Sponsors
We are grateful to our sponsors who help make the public lecture series possible.
- Alicia Foundation
- fusionchef by Julabo
- Lexus
- Mont-Ferrant
- Think Food Group
- Whole Foods Market River Street, Cambridge, MA
The Course
The Harvard School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed a 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.)
Limited to currently enrolled Harvard undergraduates, the class brings together eminent Harvard researchers and world-class chefs.
Instructors
- David Weitz (Faculty lead)
- Pia Sörensen (Preceptor)
Lab Design/Implementation
- Pere Castells, Alícia Foundation
- Héloïse Vilaseca, Alícia Foundation (Lab Director)
In the News
- Physics World (March, 2011)
- Boston Globe (November 2, 2010)
- New York Times (October 19, 2010)
- NBC/Feast (ongoing Class Notes Series)
- Boston Globe (September 14, 2010)
- Harvard Gazette (September 9, 2010)
- El Pais (September 9, 2010)
- BusinessWeek (September 2, 2010)
- Lingbo Li (September 2, 2010)
Harold McGee: September 6
Fina Puigdevall and Pere Planaguma: September 26
Nandu Jubany: October 17
Dan Barber: November 7
Ferran Adria: December 4 (ticketed)
Dave Arnold: September 6
Carles Tejedor: September 26
Carles Gaig: October 17
David Chang: November 14
Joan Roca: September 12
Grant Achatz: October 3
Wylie Dufresne: October 24
Nathan Myhrvold: November 21
Ramon Morato: September 19
Jose Andres: October 10
Carme Ruscalleda: October 31
Bill Yosses: November 28