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