Harvard Science and Cooking Public Lecture Series

Date: 

Monday, October 3, 2022, 7:00pm to 8:30pm

Repeats every week every Monday until Mon Nov 28 2022 except Mon Nov 07 2022, Mon Nov 21 2022

Location: 

Science Center Hall C, 1 Oxford St., Cambridge

Harvard Science and Cooking Public Lecture Series returns this 2022. New presenters this year include Arielle Johnson, Ph.D. (Flavor Scientist, Co-founder of the Noma Fermentation Lab), Chintan Pandya (Chef and Partner of Unapologetic Foods), Fatmata Binta (Chef of “Dine on a Mat” and Founder of Fulani Kitchen Projects), Kate Strangfeld (Founder of Bite Scized Education), Sean Sherman (Founder of The Sioux Chef) or Eduard Xatrutch (Chef at Disfrutar and Compartir), Pia Leon (Chef and Co-owner of Kjolle, Central, Mayo, MIL, Ichu) and Malena Martinez (Co-Director of Mater Iniciativa, Central); as well as returning favorites Harold McGee, Dave Arnold, Bryan Furman and Joanne Chang.

The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. 

  • October 3: The Science of Sun-drying in Nomadic Food Traditions—Fatmata Binta, Chef of “Dine on a Mat” and Founder of Fulani Kitchen Projects (Accra, Ghana).
  • *October 10: Teaching Science and Cooking for K-12 Educators: Chemical Reactions through Ricotta and Brown Butter—Kate Strangfeld, Founder of Bite Scized Education, Former Middle School Science and Chemistry Teacher, Washington International School
    • *This is a special session for teachers, educators, or anyone who is interested in using food to teach science
  • October 17 (LISE Patio): The Thermodynamics of BBQ—Bryan Furman, 2019 & 2020 James Beard Semifinalist, The first Pitmaster to win F&W Best New Chef (class of 2019), Chef in Residency @ Stone Barnes Center for Food & Agriculture
  • October 24: The (R)evolution of Indigenous Foodways—Sean Sherman, Chef, Founder of The Sioux Chef, Co-Founder of NĀTIFS (North American Traditional Indigenous Food Systems), Co-Owner of Owamni by The Sioux Chef
  • October 31: New Textures. Multi-Spheriphications, Emulsions and Foams—Eduard Xatruch, Chef and Co-owner of Disfrutar (Barcelona, Spain)
  • November 14: The Science of Hand Pulled Noodles—Tracy Chang (@gopagu), Pagu Restaurant (Cambridge, MA)
  • November 28: The Science of Peruvian Cooking—Pia Leon, Chef and Co-owner of Kjolle, Central (Lima, Perú), MIL (Cusco, Perú), World's Best Female Chef of 2021 AND Malena Martinez, Co-Director of Mater Iniciativa, Central (Lima, Peru)

Learn more.