Harvard Brings the Spice to Science Class

By Joel Kahn | September 6, 2012

Photo: Jacobolus

Harvard University’s Science and Cooking lecture series kicked off its third semester last week. The semester-long event hosts some of the most notable faces in innovative cooking—each talking about a topic of their choosing. As the lectures are open to the public, anyone with easy access to the university’s Cambridge campus are welcome into the lecture hall, free of charge.

The series seeks to break down some of the walls standing between the American public, inventive culinary ideas, and academia. In past years, speakers have discussed such ideas as natural gelatin, avant-garde cocktails, and “meat glue“. The idea is for chefs to explain these seemingly unconventional techniques—and maybe make them more familiar to the average diner in the process.

On the other end of dining accessibility, Harvard’s School of Public Health unveiled its “Healthy Eating Plate” last year. As a replacement for the now defunct “food pyramid”,  the brightly colored graphic seeks to teach kids and parents how to construct a balanced meal. The program is also notable as being a groundbreaking healthy eatinginitiative devoid of lobbyists and government infuence.

Photo courtesy of Harvard University

This year’s lineup of lecturers includes José Andres, Dan Barber, David Chang, and Wylie Dufresne. Also speaking this semester are Joan and Jordi Roca (of the #2 ranked El Cellar de Can Roca in Girona, Spain) and Modernist Cuisine author Nathan Myhrvold. For the big finale (and the only non-free event all semester), culinary legend Ferran Adria will return to the podium. (Adria was also the first-ever Food and Science speaker back in 2010.)

This year’s roster also features some notable Boston faces like Jack Bishop and Dale Souza of the Boston-based Cook’s Illustrated magazine, and Joanne Chang of Flour bakery in Cambridge. However, anyone outside the Bay State can join in on the lectures too, as they are put up on Harvard’s YouTube channel.

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