Featured series 
Tag: Science and Cooking
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Nation & World
Take lesson on barbecue, sprinkle liberally with thermodynamics
The best thing about learning science through barbecue is the flavor.
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Nation & World
Preserving Africa’s culinary heritage
Chef Selassie Atadika talks about new African cuisine in a ‘Science and Cooking’ lecture
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Nation & World
Joanne Chang breaks down sugar
Flour Bakery owner Joanne Chang ’91 explained for 500 listeners the uses of sugar in a “Science and Cooking” lecture.
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Nation & World
Plenty to see here
Whether you’re interested in science, history, politics, art, technology, comedy, cooking, or sports, there’s something happening at Harvard this fall for you.
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Nation & World
Mouthwatering science
An Ed Portal cooking workshop explored the science behind aioli and ice cream.
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Nation & World
Connecting with science
Students from the Horace Mann School for the Deaf and Hard of Hearing came to campus for an ice cream-oriented science lesson.
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Nation & World
Science to chew on
Local children learn the scientific principles behind cooking food.
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Nation & World
Science in the mix(er)
“Science and Cooking” was the topic of a HarvardX lecture offered at the new Harvard Ed Portal in Allston.
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Nation & World
Flour power
Chef Joanne Chang ’91 returned to campus to delve into the basis of sweets as part of the “Science and Cooking” lecture series.
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Nation & World
Forks, knives, beakers
New York Times columnist Harold McGee and chef Dave Arnold introduced this year’s “Science and Cooking” public lecture series, which runs through December.
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Nation & World
Feeding culinary curiosity
A summer program aims to teach local schoolchildren that the kitchen and the laboratory — both intimidating places to newcomers — are a great place to explore their natural curiosity, and to learn lifelong healthy habits, too.
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Nation & World
It was a very good year
With its 360th Commencement, another chapter in Harvard’s history draws to a close, as marked by highlights from this year. Reinstallation of ROTC, ongoing innovation in science and humanities, and Wynton Marsalis at Harvard top off some of the year’s historical benchmarks.
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Nation & World
At last, the edible 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.
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Nation & World
Generally, a happy anniversary
As Harvard’s Gen Ed curriculum expands, it’s drawing ever-widening interest from students and faculty after its first year.
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Nation & World
The perfect dish? It’s all academic
This year, Harvard University has gathered 12 of the most accomplished chefs from around the world to teach “Science and Cooking’’ at the School of Engineering and Applied Sciences.