Science and Cooking Public Lecture: “Viscosity, Pastry, and Chocolate”


Monday, October 26, 2020, 7:00pm to 8:00pm


Online Event

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

Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course. This week's topic is "Viscosity, Pastry and Chocolate."

This event is free and open to the public, but registration is required. 

Learn more about and register for Science and Cooking Public Lecture: “Viscosity, Pastry, and Chocolate”