Science & Cooking

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 public
• The first lecture will be ticketed through the Harvard Box Office.
• Attendance at the remaining lectures will be strictly first-come, first-served
• We anticipate that the lectures will be recorded and be made available for viewing via YouTube and iTunes at the end of the series