About this Event
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 speaker:
• Nina Compton (@ninacompton), James Beard winning Saint Lucian Chef, Chef/Owner of Compère Lapin and Bywater Bistro in New Orleans
Event Details
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Dial-In Information
- All talks will take place by Zoom; registration is required and you will be emailed with the Zoom link to join
- 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
- The lectures are free and open to the public
- Time: 7 p.m. EST, unless otherwise noted