Sponsors bring science & cooking lectures to a “hungry” public

CONTACT: Michael Patrick Rutter at 617-496-3815

CAMBRIDGE, Mass. - September 24, 2010 - Thanks to a stellar line-up of sponsors, members of the general public have been enjoying the popular Science and Cooking Lectureship series, hosted by the Harvard School of Engineering and Applied Science (SEAS).

Alícia Foundation; Cole-Parmer; ESADE Business School, Ramon Llull University; Le Creuset; Mars Chocolate, North America; ThinkFoodGroup; Whole Foods Market; and the Harvard University Office of the Senior Vice Provost, Faculty Development and Diversity have all provided critical support, allowing the ongoing talks to remain free and open.

The lecture series stems from a novel new General Education science course, “Science and Cooking: From Haute Cuisine to theScience of Soft Matter.” Created through a partnership with the Alícia Foundation, headed by acclaimed chef Ferran Adria, the course uses food and cooking to explicate fundamental principles in applied physics and engineering.

Limited to currently enrolled Harvard undergraduates, the fall-term class brings together eminent Harvard researchers and world-class chefs, including Wylie Dufresne of wd-50 and Dan Barber of Blue Hill, as well as food scholar and writer Harold McGee, one of the leading authorities on kitchen science. The response to the class has been tremendous, with over 700 students vying for 300 spots.

The lectures, meant to inform and inspire, consist of a brief introduction by Harvard professors about science and engineering principles followed by a broad-based talk by a chef about techniques they use in their kitchens. For those unable to attend in person, the lectures will be recorded and made available online.

Science & Cooking Lecture Series

Tuesday, September 7, 2010 
Science and Cooking: A Dialogue
Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard)

Monday September 13, 2010 
Sous-vide Cooking: a State of Matter
Joan Roca (El Celler de Can Roca)

Monday September 20, 2010 
Brain Candy: How Desserts Slow the Passage of Time
Bill Yosses (White House Pastry Chef)

Monday September 27, 2010
Olive Oil & Viscosity
Carles Tejedor (Via Veneto)

Monday October 4, 2010
Heat, Temperature, & Chocolate
Enric Rovira

Monday October 11, 2010 
Reinventing Food Texture & Flavor
Grant Achatz (Alinea)

Monday October 18, 2010 
Emulsions: Concept of Stabilizing Oil &Water
Nandu Jubany (Can Jubany)

Tuesday October 26, 2010
Gelation
Jose Andres (ThinkFoodGroup, minibar, Jaleo)

Monday November 1, 2010
Browning & Oxidation
Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)

Monday November 8, 2010
Meat Glue Mania
Wylie Dufresne (wd~50)

Monday November 15, 2010
Cultivating Flavor: A Recipe for the Recipe
Dan Barber (Blue Hill)

Monday, December 6, 2010
Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation
David Chang (momofuku)