Harvard’s Wildly Popular Course
The Science of Cooking: An Insider’s Discussion with Co-Founder and Lead Professor Michael Brenner
Wednesday, March 27, 2024
6:00 PM (CST)
A 'No Charge' Virtual Event
Advance Registration Required
THE SCIENCE OF COOKING: Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
An Insider's Discussion with Co-Founder & Lead Professor Michael Brenner
Perhaps you have heard of Harvard’s wildly popular (think overflowing lecture halls and impossibly long waiting lists) course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”! (For more recent alums who even took the course, there are those in the community who are jealous.) This megahit class, co-founded by Michael Brenner and rockstar chefs Ferran Adrià and Jose Andres, has excited tens of thousands of Harvard Students (and hundreds of thousands around the world through the on-line version of the course) about mathematics and science - as seen through the experience of cooking.
Even though this is a free event, your RSVP is always appreciated - register your attendance in advance at the above link.
The webinar details/link will be released shortly after registration.
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine techniques illuminate scientific principles in
physics, chemistry, biology, and engineering!