Mondays, October 1 – December 3, 7:00 pm – 2012 Food & Science Lecture Series
Members of the public are invited to attend a 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 lectures, while related to the course, are not a replication of the course content.
All talks will take place in the Harvard Science Center at 1 Oxford Street, Cambridge, MA (unless otherwise noted).
All talks will begin at 7 p.m..
Each talk will begin with a 15-minute lecture by a member of the course staff, which will discuss one of the scientific topics from that week’s class.
Seating for all lectures (except the ticketed lecture with Ferran Adrià on December 3) is first come, first seated. In previous years, many of the talks were already full before they started, but we have a larger lecture hall this year, and can therefore accommodate more people.
Questions regarding the public lecture series: email@example.com
Lectures will be available for viewing live online. Watch the live stream. Past archives are available at http://video.isites.harvard.edu/liveVideo/liveView.do?name=Science_Cooking_2012
Science and Cooking aprons will be available for purchase at all public lectures for $15 (cash or check). More details may be found at www.seas.harvard.edu/cooking
October 1: Fina Puigdevall and Pere Planaguma of Les Cols, and Paco Perez of Miramar.
October 8: Raul Balam Ruscalleda of Moments.
October 15: Jose Andres, of Think Food Group, minibar, and Jaleo (also an Iron Chef)
October 22: Wylie Dufresne of wd-50, and Top Chef Masters
October 29 – Dan Barber from Blue Hill Farm
November 5 – Joanne Chang of flour bakery
November 12 – Jack Bishop, Editorial Director at Cook’s Illustrated and an editor on The Science of Good Cooking, with his associate editor Dan Souza
November 19 – Nathan Myhrvold, former Microsoft CTO, co-founder and CEO of Intellectual Ventures, and author of the massively expensive Modernist Cuisine: The Art and Science of Cooking (image below)
November 29 – David Chang of momofuku and Carles Tejedor of Via Veneto
December 3 – Ferran Adria, elBulli Foundation