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David Chang at last year's Science & Cooking lecture series.

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Last week world class cooks and food inclined scientists began descending on the Harvard School of Engineering and Applied Sciences to teach public lectures on the science of cooking. This is a yearly seminar that features such culinary luminaries as sous-vide evangelist Salvador Brugués, molecular gastronomist and White House pastry chef Bill Yosses, and Momofuku's David Chang who apparently really likes talking about properly rotting aging meat.

Each lecture will be livestreamed as they happen and all the lectures will eventually find their way onto Youtube and iTunes.

Here's a video giving you a taste of the in-depth nature of these talks. This particular video shows how it's possible to make something akin to an artificial egg yolk filled with whatever flavors you could imagine.

Here's the complete list of lecturers and their scheduled times.

Tuesday, September 4, 2012 Science Center Hall C, 7 p.m. Dave Arnold, Food Arts Harold McGee, New York Times

Monday, September 10, 2012
Science Center Hall C, 7 p.m.
Joan Roca and Jordi Roca, El Celler de Can Roca
Salvador Brugués, Sous-Vide Cuisine

Monday, September 17, 2012
Science Center Hall C, 7 p.m.
Bill Yosses, White House Pastry Chef

Monday, September 24, 2012
Science Center Hall C, 7 p.m.
Enric Rovira, Master Chocolatier

Monday, October 1, 2012
Science Center Hall C, 7 p.m.
Fina Puigdevall, Les Cols
Pere Planagumà, Les Cols
Paco Perez, Miramar

Monday, October 8, 2012
Science Center Hall C, 7 p.m.
Raül Balam Ruscalleda, Moments

Monday, October 15, 2012
Science Center Hall C, 7 p.m.
José Andrés, Think Food Group, minibar, Jaleo

Monday, October 22, 2012
Science Center Hall C, 7 p.m.
Wylie Dufresne, wd~50

Monday, October 29, 2012
Science Center Hall C, 7 p.m.
Dan Barber, Blue Hill Farm

Monday, November 5, 2012
Science Center Hall C, 7 p.m.
Joanne Chang, Flour Bakery

November 12, 2012
Science Center Hall C, 7 p.m.
Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated

Monday, November 19, 2012
Science Center Hall C, 7 p.m.
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking

Monday, November 26, 2012
Science Center Hall C, 7 p.m.
David Chang, momofuku
Carles Tejedor, Via Veneto

Monday, December 3, 2012
Science Center Hall C, 7 p.m.
Ferran Adrià, elBulli Foundation

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1 comments
gtrachel
gtrachel

I am SO excited for this.  I'm kind of an advocate for food in school -- there's so much culture, history, and science wrapped up in food, not to mention that it gets people interested.  Food!  Learning!  Heck yeah!

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