Joanne Chang, A.B. ’91 (applied mathematics), discussed the mysteries of sugar during a presentation in Harvard University's "Science and Cooking" public lecture series on Monday, Oct. 16, 2017.
More than 500 people attended the lecture, which focused on the multiple roles sugar plays in cooking. For instance, sugar can draw moisture out of the air, which extends the counter life of baked goods. Chang demonstrated the "stages of sugar," where sugar water is boiled and exhibits different properties as it reaches certain temperatures, and took questions from the audience while she worked.
Chang is chef and owner of Flour Bakery + Cafe.
Read more in the Harvard Gazette.
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