Joanne Chang 91´
Science and Cooking returns with tasty offerings
The popular Science and Cooking Public Lecture Series kicks off its 14th year at Harvard University. The series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.
We are thrilled to welcome back Joanne Chang, a well-known figure in Cambridge and the owner of the beloved bakery, Flour. Joanne Chang has graced this lecture series with her expertise on multiple occasions, and she returns once more to unravel the secrets behind the science of sugar.
Join us for this captivating presentation by Joanne Chang, a culinary icon in Cambridge. For the complete event schedule, please visit the Science and Cooking Public Lecture Series website.
Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking with Less Sugar”
Science and Cooking: From Haute Cuisine to Soft Matter Science
Alejandra Touceda Suarez