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.

    4 minutes
  • Nation & World

    At last, the edible science fair

    Final projects were displayed Dec. 7 for the “Science and Cooking: From Haute Cuisine to the Science of Soft Matter” science fair. Illustrating the tenacious bond between science and cooking, students used physics, chemistry, and biology to manipulate recipes and create foods that stretch the imagination.

    4 minutes
  • 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.

    4 minutes