This year’s Science and Cooking Public Lecture Series is a celebration of border-blurring, culinary crossovers, from Caribbean-influenced French and Italian cuisine to a Thai take on traditional Indian recipes. And with a remote format via Zoom, this 11th iteration of the lecture series gives viewers a front-row seat to watch some of the world’s best chefs showcase unexpected flavors and unique techniques.
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.
2020 Lecture Dates:
Monday, Oct. 19
“Honorary Book Celebration Lecture”
Zoom, 3 p.m EST
Jose Andrés (@chefjoseandres), Think Food Group, minibar, Jaleo
Register for "Honorary Book Celebration Lecture"
Monday, Oct. 26
“Viscosity, Pastry, and Chocolate”
Zoom, 2 p.m EST
Marike van Beurden (@marikevanbeurden) Pastry Chef and Master Chocolatier, Dutch Chocolate Master 2013, 2nd World Chocolate Master 2013
Register for “Viscosity, Pastry, and Chocolate”
Monday, Nov. 2
“Emulsions and Foams”
Zoom, 7 p.m EST
Registration Link TBD.
Monday, Nov. 9
"The Science of Indian Culinary Traditions"
Zoom, 7 p.m EST
Garima Aroa (@arorgarima), first Indian woman to win a Michelin Star, Asia’s Best Female Chef 2019 by World’s 50 best, Restaurant Gaa, Bangkok, Thailand
Register for "The Science of Indian Culinary Traditions"