Public talks for 2012 feature world-class chefs and exciting demos that blend state-of-the-art science with culinary artistry
Cambridge, Mass. – August 16, 2012 – Inspired by one of the most talked-about Harvard College courses in recent history, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” the Science & Cooking public lecture series will return on September 4.
Members of the general public are once again invited to attend talks by world-class chefs and eminent food experts, including Wylie Dufresne, José Andrés, Ferran Adrià, Harold McGee, and Dan Barber.
The lectures and demonstrations do not replicate the course content but are meant to inform and inspire.
The kickoff event on Tuesday, September 4, features Dave Arnold (Food Arts magazine’s Contributing Editor for Equipment and Food Science) 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 is available online: http://www.seas.harvard.edu/cooking