The immensly popular Science & Cooking public lecture series offered by Harvard will return on September 6. Seating last year was on a first come, first serve basis, and apparently many talks were full hours before they started. So be…
The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alícia Foundation have developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”. The class is limited to currently enrolled…
When chopping onions, propanethial-S-oxide is liberated. If this compound is not a chemical, what is it then? There are many misconceptions about chemicals, and one of the most common ones is that food should be “free” of chemicals. For example,…
