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:
• Lois Ellen Frank (@lois_ellen_frank), a member of the Kiowa Nation and a New Mexico-based chef, author, Native food historian, Red Mesa cuisine, “Native American with a modern twist
To register and find out more about this event, visit: https://harvard.zoom.us/webinar/register/WN_H7vHeQqYRaS_afRHH1u6ag