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Science and Cooking News

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 Freddie Bitsoie stirs fresh ingredients into his hominy stew. (Photo by Joshua Chiang/SEAS Communications)

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

 
Instructor Pia Sorensen, Emily Soice and Maximillian Prager

A taste of science

By Manasa Joshyam, SEAS Correspondent

 

April 26, 2019

 
Chelsea Vuong

Pancakes galore for Science and Cooking

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

 

October 10, 2018

 
 
 
 
 
Luis Agulion and Jennifer Mauricio

Science lesson brings sweet rewards

Chemistry’s role in chocolate bars shows kids the science behind food

By Adam Zewe 

August 17, 2016

 

QuestloveQuestlove leads conversation about food, music and science

How technology, global warming impact cooking

By Leah Burrows

April 20, 2016

 

Cynthia Guo, A.B. ’19, Raya Koreh, A.B. ’18, and Emily Choi, A.B. ’19Baking the grade

Four student teams go head-to-head in first-ever “Top Chef Harvard” competition

By Adam Zewe

December 14, 2015

 

Liam Rushe and Anaya Benders experimented with salad dressings and emulsifiers

Food for thought

Local kids learn the science behind cooking food

By Brigid O’Rourke

August 5, 2015

 

Kitchen utensilScience & Cooking lecture series returns to Harvard on September 8

New speakers, new topics blend physics and creativity with culinary flair

By Caroline Perry

August 18, 2014

 

Children in a kitchenRecipe for success

Free Science & Cooking program for kids brings science and math to life, teaches healthy decision making

By Brigid O’Rourke

August 8, 2014

 

Students in a kitchenScience on a plate

Undergrads adapt popular SEAS cooking course to teach Cambridge children

By Christina Pazzanese

March 27, 2014

 

Chef Joanne Chang '91Flour power

Chef Joanne Chang '91 explains the science of sweets to a packed house

By Harvard Gazette

November 5, 2013

 

Chef Dave ArnoldForks, knives, and beakers

Science & Cooking lecture series kicks off with some history, dramatic demonstrations, and world-class chefs

By Harvard Gazette

September 11, 2013

 

Chef Ferran AdriàScience & 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

August 19, 2013

 

Young woman with a cooking panCreativity in the kitchen

Science & Cooking Fair highlights undergraduates' unusual (and edible) science projects

December 13, 2012

 

Dave Arnold'Thou shalt be inventive'

Applying concepts in science and engineering, world-famous chefs are reimagining what and how we eat

By Harvard Gazette

September 5, 2012

 

Chef Ferran AdriàScience & Cooking lecture series returns to Harvard on September 4

Public talks for 2012 feature world-class chefs and exciting demos that blend state-of-the-art science with culinary artistry

August 16, 2012

 

Ruth Shiferaw, 9, Peter Murphy, 9, and Chloe Rosen, 17Feeding culinary curiosity

Local kids join chefs, scientists in kitchen as part of SEAS program

By Harvard Gazette

July 25, 2012

 

Graduate studentGetting kids into the kitchen

Kids' Science and Cooking summer program at Harvard teaches math, science, and healthy choices

July 19, 2012

 

Peter BoehmSinking ice and hovering foams

Annual Science & Cooking Fair gives undergraduates a taste of science and engineering

December 6, 2011

 

Chef Ferran AdriàScience & Cooking lecture series returns to Harvard on September 6

Public talks for 2011 feature world-class chefs and exciting demos that blend state-of-the-art science with culinary artistry

June 21, 2011

 

hydrocolloids, or “gums” that enable a delicate fruit puree to be transformed into a dense gelGen Ed course brings together famed chefs and eminent academics

Collaboration by Alícia, chef Ferran Adrià’s foundation, and the Harvard School of Engineering and Applied Sciences aims to inspire students and advance kitchen science

March 23, 2010