This year’s Science and Cooking Public Lecture Series celebrates culinary techniques to unlock flavors, ranging from Noma’s edge-cutting fermentation to Bryan Furman’s BBQ to Amanda Cohen’s way of making plant-based charcuterie.
The 2021 series marks the return to the in-person format and brings to Harvard’s Science Center chefs, Harvard professors, and Science and Cooking enthusiasts. All talks will take place in the Harvard Science Center (1 Oxford St., Cambridge, Mass., Hall C). Masks are required, hand sanitizer will be available, and physically distanced seating is available upon request if email or Instagram message before 4:00pm on Mondays.
2021 Chef Lecture Dates:
September 13: The Science of Sugar
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, Cambridge&BOston, MA, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking With Less Sugar”
September 20*: Fermentation: A Springboard for Modern Gastronomy
Jason White (@teamsilent), Director of Fermentation at NOMA, Copenhagen, Denmark
*Note that this lecture will be given virtually (not in-person) and at a different time than the regular lectures, please check back for updates.
September 27: The Science of Hand Pulled Noodles
Tracy Chang (@gopagu), Pagu Restaurant, Cambridge, MA
October 11: FOOLING THE EYE, TRICKING THE TONGUE: Breaking Flavor Associations with Vegetables
Amanda Cohen (@dirtcandynyc), Dirt Candy, New York, NY
October 18: Thermo Dynamics of BBQ
Bryan Furman (@bs_pitmaster), Pitmaster, Bryan Furman BBQ, B's Cracklin Barbecue, Chef in Residence at Stone Barns Center for Food & Agriculture
October 25: Chocolate Techniques: From Tempering to Ganache
Alexandra Whisnant (@gatecommedesfilles), chocolatier, gâté comme des filles, Somerville, MA
November 1: The Science of Ice Cream
Dr. Maya Warren (@maya.warren), Ice Cream Scientist, International Ice Cream/Frozen Aerated Dessert Consultant
Wylie Dufresne (@WylieDufresne), Du’s Donuts & Coffee, BK, Stretch Pizza, formerly wd~50
Ted Russin (@CIACulinarySci) School of Culinary Science and Nutrition, Culinary Institute of America