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19 noviembre 2010 5 19 /11 /noviembre /2010 21:37

The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alícia Foundation have developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”.

 

The class is limited to currently enrolled Harvard undergrads, but the general public will have an opportunity to attend topic-related public lectures given by the guest chefs and faculty affiliated with the course.

 

The lectures are not a replication of the course, but will consist of a brief introduction by Harvard professors followed by a broad-based talk by the chef. The first public lecture Harold McGee, Ferran Adria and José Andrés.

 

More information: http://seas.harvard.edu/cooking

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