Science and Cooking 2014 Lecture Series | Harvard School of Engineering and Applied Sciences

Introduction Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course „Science and Cooking: From Haute Cuisine to the Science of Soft Matter.“ The public lectures, while related to the course, do not replicate the course content.All talks will take place in the Harvard Science Center (One Oxford Street, Cambridge, MA, Hall C) and begin at 7:00 p.m., unless otherwise noted belowEach talk will begin with a 15-minute lecture by a faculty member from the Harvard College course, which will discuss one of the scientific topics from that week’s classSeating for all lectures (except the ticketed lecture with Ferran Adrià on October 20) is first come, first seated.For the October 20 lecture, tickets will be made available at the Harvard Box Office beginning at noon on Tuesday, October 14. The tickets are free but may run out quickly.

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