Cooking is both an art and a science, a connection that has been highlighted by by the meteoric rise of molecular gastronomy. Taking this into account, Harvard introduced a series of public lectures last fall on the intersection of Science and Cooking. The series was overwhelmingly popular and included talks by culinary heavyweights like David Chang, Wylie Dufresne and Grant Achatz. Lucky for us that don’t live in Boston, all of the lecturess are now available on iTunes.
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Welcome to Eating the World! We’re two Midwestern omnivores, L and M, who are trying to eat food from every country in the world (at restaurants in both the US and abroad). Eating the World is where we update our global restaurant and food adventures. We are based in Cleveland, Chicago and beyond. To contact us for questions, partnerships, or just to say hi, email us at eatingtheworld (at) gmail
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Eating The World · We're two Midwestern omnivores, L and M, who are trying to eat food from every country in the world (at restaurants in both the US and abroad). Eating the World is where we update our global restaurant and food adventures. We are based in Cleveland, Chicago and beyond.
Eating The World 