if this post can do anything, I hope that it’ll make you curious to learn about new things or to at least consider your next cooking session a real science project. Because you know what? Cooking is science (not only of course but you’ll know better what I mean in a second)!
Harvard Science and Cooking Lecture – What it is
What made me think about food and cooking that way? It most definitely was attending the Harvard Science and Cooking Public Lecture. It’s a public and free lecture series organized by the School of Engineering and Applied Sciences at Harvard and it pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. Cool, right?
It’s already in its seventh year and you’re able to find some old and new footage of recorded lectures online over at the Harvard YouTube channel. If a rainy day comes around again and you are somewhat interested in food and/or science, this is be a fantastic way to spend your time. Let me know what you thought! So if you aren’t a local (full schedule of upcoming lectures and guest to be found here), check out some of the videos below and on YouTube.
The last lecture I attended was by the great local superstar and Harvard graduate Joanne Chang and it was all about the science of sugar. While I wasn’t able to find the video about the talk I attended I managed to find the video of the lecture she did back in 2015. It’s just really cool to learn about sugar in such a new and unexpected way. Have a watch!
Take a course on EDX or just watch them online
Another great way to stay in the know if you’re even more curious is to enroll for a free and self-paced course over at EDX, check here for more information.
Some other interesting talks so far were about the art of fermentation and the science of risotto. Here come the videos, have a great week everyone!