Harvard University has brought back their popular public lecture series that explores science and cooking with an all-star lineup that includes speakers like José Andrés, Nathan Myhrvold, David Chang and Ferran Adrià.
Every Monday until December 3, the university will be hosting free lectures inspired by the school’s Science and Cooking course that examines the relationship between haute cuisine and the “science of soft matter.”
The series will also be livestreamed on YouTube and iTunes U. Each talk will be preceded by a short lecture by a member of the course staff.
Kicking off the series this week was food writer Harold McGee, a New York Times contributor whose 680-page tome, On Food & Cooking: The Science & Lore of My Kitchen, is regarded as one of the earliest and most authoritative compendiums on the subject.
Also scheduled to speak are chefs and leaders in the molecular gastronomy movement, including Wylie Dufresne of wd~50 in New York; José Andrés of minibar in Washington DC; Nathan Myhrvold who penned Modernist Cuisine; David Chang of the Momofuku empire; and Joan and Jordi Roca, of El Celler de Can Roca in Spain.
While every other lecture is based on a first-come first-serve basis and open to the public, Ferran Adrià’s lecture – which closes the series December 3 -- is a ticketed event. Adrià is widely considered one of the forefathers of molecular gastronomy which he mastered at his now shuttered El Bulli restaurant in Spain.
The full schedule can be found at http://www.seas.harvard.edu/cooking.