Science and Cooking

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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