Science & Cooking

first_img Read Full Story The Harvard School of Engineering and Applied Sciences (SEAS) is pleased to present the kick-off event to the Science & Cooking public lectures series on Tuesday, September 7, 2010.The lecture series, which coincides with the new General Education course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” will feature some of the world’s most renowned chefs along with Harvard faculty members. Topics range from sous-vide cooking to heat, temperature, and chocolate to meat glues.Note: The lectures are not a replication of the course, but will consist of a brief introduction by Harvard professors followed by a broad-based talk by the chef that may or may not contain material relevant to the course lecture.  These talks are meant to inform and inspire. All lectures are free and open to the extended Harvard community and publicThe first lecture will be ticketed through the Harvard Box Office.Attendance at the remaining lectures will be strictly first-come, first-servedWe anticipate that the lectures will be recorded and be made available for viewing via YouTube and iTunes at the end of the serieslast_img

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