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Harvard Science and Cooking Public Lecture Series
November 7, 2016 @ 7:00 pm - 8:30 pmFree
Monday, Nov. 7
“Delicious Decomposition: Tales from the Cheese Caves of France”
Science Center Lecture Hall C, 7 p.m.
Sister Noella Marcellino, Abbey of Regina Laudis, subject of PBS documentary “The Cheese Nun”
The popular Science and Cooking lecture series returns this fall, offering members of the public the opportunity to embark on a culinary tour of four continents. The lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. This year’s presenters will cover a wide range of topics, including beef made in a lab, the secrets of French cheese caves, and the delicious science of sweet desserts.
Now in its seventh year, the series is organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).
The public lectures are based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but do not replicate course content. All talks will take place in the Harvard Science Center (1 Oxford St., Cambridge, Mass., Hall C) and begin at 7 p.m., unless otherwise noted
Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course
Seating for all lectures is first come, first seated
If you have questions regarding the public lecture series, please contact email@example.com.