The Harvard School of Engineering and Applied Sciences (â€œSEASâ€) and the AlÃcia Foundation have developed a new General Education science course, â€œScience and Cooking: From Haute Cuisine to the Science of Soft Matterâ€. The class is limited to currently enrolled Harvard undergrads, but the general public will have an opportunity to attend topic-related public lectures given by the guest chefs and faculty affiliated with the course. The lectures are not a replication of the course, but will consist of a brief introduction by Harvard professors followed by a broad-based talk by the chef. The first public lecture tomorrow features Harold McGee, Ferran Adria and JosÃ© AndrÃ©s, so it would be well worth a visit if you live nearby. More info on venue, times and schedule here.
[Thank’s to Matthew Pierce for the tip!]molecular gastronomy, science