Science and Cooking 2013

Science and Cooking 2013

Science & Cooking Lecture Series returns to Harvard on September 9

Public talks for 2013 feature world-class chefs and exciting demos that blend state-of-the-art science with culinary artistry

Chef Ferran Arià
World-famous chef Ferran Adrià demonstrated one of his signature techniques, spherification, in the 2010 Science & Cooking public lecture series.

Photo courtesy of Jordi RocaCambridge, Mass. – August 19, 2013 – Harvard's famed Science & Cooking Lecture Series will return on September 9, bringing awe-inspiring gelées, mousses, emulsions—and perhaps even the perfect paella—to a hungry public.

he weekly talks will feature world-class chefs and eminent food experts, including Wylie Dufresne, José Andrés, Ferran Adrià, Harold McGee, and many others.

The kickoff event on Monday, September 9, features Dave Arnold (host of the radio show Cooking Issues) and Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times).

The public lecture series runs through the end of the fall semester. A full schedule, including the lecture topics, is available online: /cooking

For a sample of what is to come, an archive of past talks (from 2010, 2011, and 2012) can be viewed on iTunes U and YouTube.

The popular public lecture series grew out of a collaboration between the Harvard School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation in Spain. A related Harvard College course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter," which will be offered to undergraduates for the fourth time in the fall of 2013, uses food and cooking to explicate fundamental principles in applied physics and engineering. Blending haute cuisine with laboratory research, the chefs and food experts teach alongside Harvard faculty members. In addition to lectures and readings, lab work is an integral part of the course, and students perform experiments on topics including heat transfer, viscosity and elasticity, and crystallization and entropy.

This year, for the first time, a version of the Science & Cooking course will also be offered through HarvardX, Harvard University's newest online learning initiative. Registration for SPU27x, the massively open online course (MOOC), is open now. (Watch the exciting course trailer here.)

The Science & Cooking Lecture Series does not replicate the content of either the Harvard College course or the HarvardX online course; rather, these public events are simply meant to inform and inspire with a fresh perspective on culinary science. For more information, visit

Public Lecture Schedule

Monday, September 9, 2013
Science Center Hall C, 7 p.m.

Dave Arnold, Cooking Issues

Harold McGee, Curious Cook

Monday, September 16, 2013
Science Center Hall C, 7 p.m.

Jordi Roca, El Celler de Can Roca

Tuesday, September 24, 2013
Science Center Hall C, 7 p.m.

Bill Yosses, White House Pastry Chef

Monday, September 30, 2013
Science Center Hall C, 7 p.m.

José Andrés, Think Food Group, minibar, Jaleo

Monday, October 7, 2013
Science Center Hall C, 7 p.m.

Carme Ruscadella, Sant Pau, Sant Pau de Tòquio

Monday, October 14, 2013
Science Center Hall C, 7 p.m.

Carles Tejedor, Via Veneto

Monday, October 21, 2013
Science Center Hall C, 7 p.m.

Enric Rovira, Master Chocolatier

Ruben Alvarez, Master Chocolatier

Monday, October 28, 2013
Science Center Hall C, 7 p.m.

Nandu Jubany, Can Jubany

Monday, November 4, 2013
Science Center Hall C, 7 p.m.

Joanne Chang, Flour

Monday, November 11, 2013
Science Center Hall C, 7 p.m.

Wylie Dufresne, wd~50

Ted Russin, The Culinary Institute of America

November 18, 2013
Science Center Hall C, 7 p.m.

David Chang, momofuku

Monday, November 25, 2013
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, December 2, 2013
Science Center Hall C, 7 p.m.

Ferran Adrià, elBulli Foundation

Monday, December 9, 2013
Science Center Hall C, 7 p.m.
Jack Bishop, America's Test Kitchen
Dan Sousa, America's Test Kitchen

Press Contact

Caroline Perry, (617) 496-1351