Tag: Science and Cooking
-
Campus & Community
Preserving Africa’s culinary heritage
Chef Selassie Atadika talks about new African cuisine in a ‘Science and Cooking’ lecture
-
Health
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.
-
Campus & Community
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.
-
Campus & Community
Mouthwatering science
An Ed Portal cooking workshop explored the science behind aioli and ice cream.
-
Campus & Community
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.
-
Campus & Community
Science to chew on
Local children learn the scientific principles behind cooking food.
-
Science & Tech
Science in the mix(er)
“Science and Cooking” was the topic of a HarvardX lecture offered at the new Harvard Ed Portal in Allston.
-
Science & Tech
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.
-
Science & Tech
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.
-
Campus & Community
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.
-
Science & Tech
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.
-
Campus & Community
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.
-
Campus & Community
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.