Science and Cooking

Science and Cooking

Public Lecture Series

A collaboration between eminent Harvard researchers and world-class chefs.

See Schedule Below.

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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. (unless otherwise noted).
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: [masked]
Lectures will be available for viewing live online. Watch the live stream. Past archives are available here:

iTunes
YouTube
Science and Cooking aprons will be available for purchase at all public lectures for $15 (cash or check).

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
Science Center Hall C, 7 p.m.
Dan Barber, Blue Hill Farm

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

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

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