A Nose Dive into Kitchen Pyrolysis

The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.

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

This week speakers:
• Dave Arnold (@CookingIssues), Existing Conditions, author of "Liquid Intelligence," host of "Cooking Issues," founder of the Museum of Food and Drink

• Harold McGee (@Harold_McGee), author of "On Food and Cooking," "Curious Cook". Author of the forthcoming book “Nosedive: a field guide to the world’s smells”