Science and Cooking 2012

Science and Cooking 2012 Lecture Series

A collaboration between eminent Harvard researchers and world-class chefs

Much to the delight of Science & Cooking veterans, Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor, returns to the course and lecture series this year. (Photo by Larissa Zhou.)

Introduction

Thanks to all of those who attended the 2012 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 series will return next fall. In the meantime...

• Past archives are available here:

• iTunes
• YouTube

• Science and Cooking aprons will be available for purchase at all public lectures for $15 (cash or check).

• Questions regarding the public lecture series: candujar@seas.harvard.edu

2012 Chef Lecture Dates

TUESDAY, SEPTEMBER 4, 2012

Science Center Hall C, 7 p.m.
Dave Arnold, Food Arts
Harold McGee, New York Times

MONDAY, SEPTEMBER 10, 2012

Science Center Hall C, 7 p.m.
Joan Roca and Jordi Roca, El Celler de Can Roca
Salvador Brugués, Sous-Vide Cuisine

Science Center Hall C, 7 p.m.
Bill Yosses, White House Pastry Chef

Science Center Hall C, 7 p.m.
Enric Rovira, Master Chocolatier

Science Center Hall C, 7 p.m.
Fina Puigdevall, Les Cols
Pere Planagumà, Les Cols
Paco Perez, Miramar

Science Center Hall C, 7 p.m.
Raül Balam Ruscalleda, Moments

Science Center Hall C, 7 p.m.
José Andrés, Think Food Group, minibar, Jaleo

Science Center Hall C, 7 p.m.
Wylie Dufresne, wd~50

Science Center Hall C, 7 p.m.
Dan Barber, Blue Hill Farm

****CANCELLED****

Science Center Hall C, 7 p.m.
Joanne Chang, Flour Bakery

Science Center Hall C, 7 p.m.
Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking
Dan Souza, Associate Editor of Cook's Illustrated

Science Center Hall C, 7 p.m.
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking

Science Center Hall C, 7 p.m.
David Chang, momofuku
Carles Tejedor, Via Veneto

Science Center Hall C, 7 p.m.
Ferran Adrià, elBulli Foundation

**Tickets will be available on Tuesday, November 27th at the Harvard Box Office, located in the Holyoke Center**

1350 Massachusetts Avenue, Cambridge, MA 02138

Sponsors

• Alicia Foundation http://alicia.cat
• Think Food Group http://thinkfoodgroup.com
• Whole Foods Market, River Street, Cambridge, MA http://wholefoodsmarket.com/riverstreet
• Xertoli http://oliveoilxertoli.com

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

• Michael Brenner (Faculty lead)
• David Weitz (Faculty lead)
• Pia Sörensen (Preceptor)

Lab Design/Implementation

• Pere Castells, Alícia Foundation

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)