Science and Cooking 2013, Harvard University

Here’s the schedule for this year’s Science and Cooking lectures at the School for Engineering and Applied Sciences.

Monday, September 9, 2013

“Science and Cooking”

Dave Arnold, Cooking Issues
Harold McGee, Curious Cook

Monday, September 16, 2013

“Sous vide: savory and pastry applications”

Jordi Roca, El Celler de Can Roca

Tuesday, September 24, 2013

“Elasticity: Dessert = Flavor + Texture”

Bill Yosses, White House Pastry Chef

Monday, September 30, 2013

Diffusion & Spherification”

José Andrés, ThinkFood Group, minibar, Jaleo

Monday, October 7, 2013

“Playing with Taste through Browning”

Carme Ruscadella, Sant Pau, Sant Pau de Tòquio

Monday, October 14, 2013

“Viscosity & Polymers”

Carles Tejedor, Via Veneto

Monday, October 21, 2013

“Elasticity”

Enric Rovira, Master Chocolatier
Ruben Alvarez, Master Chocolatier

Monday, October 28, 2013

“Emulsions: Concepts of Stabilizing Oil & Water”

Nandu Jubany, Can Jubany

Monday, November 4, 2013

“The Science of Sweets”

Joanne Chang, Flour Bakery

Monday, November 11, 2013

“Catalytic Conversion: Enzymes in the Kithcen”

Wylie Dufresne, wd~50
Ted Russin, The Culinary Institute of America

November 18, 2013

“Fermentation: When Rotten Goes Right”

David Chang, momofuku

Monday, November 25, 2013

Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking

Monday, December 2, 2013

“Evolution culinary theory”

Ferran Adrià, elBulli Foundation

**Tickets will be available on Tuesday, November 26th at the Harvard Box Office, located in the Holyoke Center**

Monday, December 9, 2013

“The Accidental Chemist”

America’s Test Kitchen

Jack Bishop, Editorial Director at Cook’s Illustrated and an Editor on The Science of Good Cooking
Dan Souza, Senior Editor of Cook’s Illustrated

The bad news?  I’m not sure if I’ll make it to many, if any, of the lectures.  I’m taking a continuing education class that meets on the same night.  We’ll see.

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