What’s the secret sauce behind a top chef's culinary creations? Science! On Monday, November 28 the popular Science and Cooking lecture series will feature chef Mario Batali, who will partner with a Harvard professor to showcase the scientific concepts behind different cooking techniques. This lecture is based on the course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which is offered both on campus and online via HarvardX. The course uses food and cooking to explain fundamental principles in applied physics and engineering.
Ready to take part in some tasty experiments?
- Chef Batali presents at 7 pm on November 28. Request free tickets here (available on November 23 starting at noon).
- HarvardX's online course launches on January 18. Enroll here.