Science and Cooking Returns with Lectures Both Sweet and Savory

The popular Science and Cooking Public Lecture Series kicks off its 16th year at Harvard University on Sept. 8. The series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.

This year’s Science and Cooking series will explore topics ranging from the science of sugar to making picture-perfect flower dumplings, the thermodynamics of BBQ, viscosity and the perfect sauce, innovation through fermentation and more. 

Each presentation will begin with a 15-minute lecture from a Harvard faculty member about a related scientific topic. The lectures are free and open to the public.

New presenters this year include Lars Williams, co-founder of Empirical Spirits; Nok Suntaranon, chef-owner of Kalaya in Philadelphia; Claire Saffitz, pastry chef and author of Dessert Person and What’s for Dessert; Martin Breslin and Smitha Haneef, director for culinary operations and managing director at Harvard University Dining Services, respectively; and Mauro Colagreco, chef-owner of Mirazur in Menton, France.

Returning presenters include Harold McGee, author of On Food and Cooking and Nose Dive, Dave Arnold, host of the podcast Cooking Issues, chef Joanne Chang of Flour and Myers & Chang, and pitmaster Bryan Furman.

Science and Cooking is organized by the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and is based on the Harvard course “Science and Cooking: From Haute Cuisine to Soft Matter Science”.

The full schedule can be found on the Science and Cooking Public Lecture Series website.