Harvard's Science & Cooking Lectures

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs.

2010	1	Science and Cooking: A Dialogue
2010	2	Sous-vide Cooking: a State of Matter
2010	3	Brain Candy: How Desserts Slow the Passage of Time
2010	4	Olive Oil and Viscosity
2010	5	Heat, Temperature and Chocolate
2010	6	Reinventing Food Texture & Flavor
2010	7	Emulsions: Concept of Stabilizing Oil & Water
2010	8	Gelation
2010	9	Browning & Oxidations
2010	10	Meat Glue Mania
2010	11	Cultivating Flavor: A Recipe for the Recipe
2010	12	Creative Ceilings
2011	1	Historical Context and Demos Illustrating the Relationship of Food and Science
2011	2	Precision cooking: enabling new textures and flavors
2011	3	The Many Faces of Chocolate
2011	4	Exploring thickeners to manipulate mouthfeel
2011	5	Food Texture and Mouth Feel
2011	6	Gelation
2011	7	Mixing the Unmixable
2011	8	Proteins & Enzymes: Transglutaminase
2011	9	Playing with Taste through Browning
2011	10	Molecular Differences Between Production Methods
2011	11	Food Microbiology: An Overlooked Frontier
2011	12	Science in the Kitchen
2011	13	Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes
2011	14	The New Culinary Think Tank - el bulli 2.0
2012	1	Food and Science
2012	2	Food and Science
2012	3	How Phase Changes Cause: Deliciousness
2012	4	Explorations of Chocolate Textures
2012	5	Working with Modern Thickeners
2012	6	The Science of Paella
2012	7	Gelation & Heat Transfer
2012	8	Water, water everywhere: A Study in Texture
2012	9	Bakistry: The Science of Sweets
2012	10	The Science of Good Cooking
2012	11	Modernist Cuisine at Home
2012	12	Microbes, Misos, and Olives
2012	13	The Finale