HARVARD
Materials Research Science and Engineering Center
 
 
 
Science & Cooking Lecture Series
A collaboration between MRSEC faculty, and
world-class chefs for the public

Much to the delight of Science & Cooking veterans, Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor, returns to the course and lecture series this year. (Photo by Larissa Zhou.)

Introduction

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, are not a replication of the course content.


2016 Chef Lecture Dates

Monday, September 5, 2016
Science Center Hall C, 7 p.m.

"Science and Cooking: New Understanding, New Tools, New Foods"
Dave Arnold (@CookingIssues), Booker & Dax, and host of "Cooking Issues"
Harold McGee (@Harold_McGee), writer, Curious Cook and On Food and Cooking

Monday, September 12, 2016
Science Center Hall C, 7 p.m.

"Energy, Temperature, Heat"
Spike Gjerde (@spikegjerde), Woodberry Kitchen

Monday, September 19, 2016
Science Center Hall C, 7 p.m.

"The Science of Sugar"
Joanne Chang '91 (@jbchang), Flour Bakery, author of Flour and Flour Too

Tuesday, September 27, 2016
Science Center Hall B, 7 p.m.

"Medical Technology Producing Hamburgers"
Mark Post (@MarkPost6), Professor of Physiology at Maastricht University, co-inventor of cell cultured beef

Monday, October 3, 2016
Science Center Hall C, 7 p.m.

"Diffusion and Gelation in Peruvian Cooking"
Virgilio Martinez (@VirgilioCentral), Central
Malena Martinez (@MMVCentral), Central

Monday, October 17, 2016
Science Center Hall C, 7 p.m.

"Heat Transfer"
Margarita Fores (@MargaritaFores), Cibo Restaurants

Monday, October 24, 2016
Science Center Hall C, 7 p.m.

"Viscosity and Polymers"
Bill Yosses (@billyosses), former White House executive pastry chef, author of Desserts for Dummies and The Perfect Finish
Vayu Maini Rekdal (@youngNYchefs), co-founder of the Young Chefs Program, Ph.D. candidate at Harvard University

Monday, October 31, 2016
Science Center Hall C, 7 p.m.

"Emulsions and Foams"
Angel Leon (@chefdelmar), Restaurant Aponiente

Monday, November 7, 2016
Science Center Hall C, 7 p.m.

"Delicious Decomposition: Tales from the Cheese Caves of France"
Sister Noella Marcellino, Abbey of Regina Laudis, subject of PBS documentary "The Cheese Nun"

The Harvard College Course

The Harvard School of Engineering and Applied Sciences (SEAS) and the Alicia Foundation developed a General Education science course, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," which debuted in the fall of 2010. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. (Watch a video about the course.)

Limited to currently enrolled Harvard undergraduates, the class brings together eminent Harvard researchers and world-class chefs.

Instructors

  • Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Professor of Physics; Harvard College Professor
  • David Weitz, Mallinckrodt Professor of Physics and Applied Physics
  • Pia Sörensen, Preceptor in Science and Cooking

Lab Design/Implementation

  • Pere Castells, Unitat UB-Bullipèdia

The HarvardX Course

In 2014, for the first time, a version of Science & Cooking will be offered for credit through Harvard Extension School. In the fall, it is an online-only course, and in spring, 2015 it is a hybrid. Registered students will have access to the expertise and support of Harvard teaching staff.