Science and Cooking: il corso più gustoso di Harvard
Much to the delight of Science & Cooking veterans, Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor, returns to the course and lecture series this year. (Photo by Larissa Zhou.) Science and Cooking 2013 Lecture Series A collaboration between eminent Harvard researchers and world-class chefs Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course "Science and Cooking: From Haute Cuisine to the Science of Soft Matter." The lectures, while related, are not a replication of the course content. All talks will take place in the Harvard Science Center (One Oxford Street, Cambridge, MA, Hall C) All talks will begin at 7:00 pm (unless otherwise noted). Each talk will begin with a 15 minute lecture by a Faculty member of the course, which will discuss one of the scientific topics from that week...