Tag: Molecular Gastronomy
-
Nation & World
‘Thou shall be inventive’
Chef-mixologist Dave Arnold and kitchen science author Harold McGee kicked off the third season of the “Science and Cooking” lecture series, looking at both the history and versatility of food.
-
Nation & World
In good taste
Harvard launches “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.” The class, open only to undergraduates, is part of the new Gen Ed curriculum, which introduces students to subject matter and skills from across the University.