
SCIENCE AND COOKING
LECTURE SERIES 2012
Science and Cooking 2012
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…
- 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
MONDAY, SEPTEMBER 17, 2012
Science Center Hall C, 7 p.m.
Bill Yosses, White House Pastry Chef
MONDAY, SEPTEMBER 24, 2012
Science Center Hall C, 7 p.m.
Enric Rovira, Master Chocolatier
MONDAY, OCTOBER 1, 2012
Science Center Hall C, 7 p.m.
Fina Puigdevall, Les Cols
Pere Planagumà, Les Cols
Paco Perez, Miramar
MONDAY, OCTOBER 8, 2012
Science Center Hall C, 7 p.m.
Raül Balam Ruscalleda, Moments
MONDAY, OCTOBER 15, 2012
Science Center Hall C, 7 p.m.
José Andrés, Think Food Group, minibar, Jaleo
MONDAY, OCTOBER 22, 2012
Science Center Hall C, 7 p.m.
Wylie Dufresne, wd~50
MONDAY, OCTOBER 29, 2012
****CANCELLED****
Science Center Hall C, 7 p.m.
Dan Barber, Blue Hill Farm
****CANCELLED****
MONDAY, NOVEMBER 5, 2012
Science Center Hall C, 7 p.m.
Joanne Chang, Flour Bakery
NOVEMBER 12, 2012
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
MONDAY, NOVEMBER 19, 2012
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
MONDAY, NOVEMBER 26, 2012
Science Center Hall C, 7 p.m.
David Chang, momofuku
Carles Tejedor, Via Veneto
MONDAY, DECEMBER 3, 2012
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)
- Home
- News
- External News
- Science and Cooking 2023
- Science and Cooking 2022
- Science and Cooking 2021
- Science and Cooking 2020
- Science and Cooking 2019
- Science and Cooking 2018
- Science and Cooking 2017
- Science and Cooking 2016
- Science and Cooking 2015
- Science and Cooking 2014
- Science and Cooking 2013
- Science and Cooking 2012
- Science and Cooking 2011
- Online Classes
Sci + Cooking for Kids
Feeding culinary curiosityLocal kids join chefs, scientists in kitchen as part of SEAS program
