Harvard’s popular Science & Cooking lecture series will return on Sept. 8, bringing world-class chefs and eminent food experts to campus for weekly talks and demonstrations that are open to the public.

Most of the guests and topics this year will be entirely new, as the series welcomes for the first time the internationally renowned chefs Dominique Crenn and Daniel Humm, among many others.

Hosted by the Harvard School of Engineering and Applied Sciences (SEAS), the public lecture series runs through the end of the fall semester. A full schedule, including the lecture topics, is available online: http://www.seas.harvard.edu/cooking.

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