Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”.Īll talks will be on Mondays at 7 pm E.S.T. The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. (Flavor Scientist, Co-founder of the Noma Fermentation Lab), Chintan Pandya (Chef and Partner of Unapologetic Foods), Fatmata Binta (Chef of “Dine on a Mat” and Founder of Fulani Kitchen Projects), Kate Strangfeld (Founder of Bite Scized Education), Sean Sherman (Founder of The Sioux Chef) or Eduard Xatrutch (Chef at Disfrutar and Compartir), Pia Leon (Chef and Co-owner of Kjolle, Central, Mayo, MIL, Ichu) and Malena Martinez (Co-Director of Mater Iniciativa, Central) as well as returning favorites Harold McGee, Dave Arnold, Bryan Furman and Joanne Chang. New presenters this year include Arielle Johnson, Ph.D. Harvard Science and Cooking Public Lecture Series returns this 2022.
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