News & Events

Science & Cooking Public Lecture Series

Fermenting brains. A journey to Mugaritz microworld

Andoni Aduriz (@andoniluisaduriz), chef-owner of the two Michelin star restaurant Mugaritz, top 10 of The World’s 50 Best Restaurants

Ramon Perisé, Director of Fermentation and R&D at Mugaritz, Spain

Monday, Sep 21, 2020
3:00 pm to 9:00 pm

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:
• Andoni Aduriz (@andoniluisaduriz), chef-owner of the two Michelin star restaurant Mugaritz, top 10 of The World’s 50 Best Restaurants.
• Ramon Perisé, Director of Fermentation and R&D at Mugaritz, Spain

Contact
Host:

Michael Brenner, Pia Sörensen, and David Weitz

Contact:

Patricia Jurado Gonzalez

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