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The Equation for Gnocchi
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.

Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course

This week speaker:
• Nina Compton (@ninacompton), James Beard winning Saint Lucian Chef, Chef/Owner of Compère Lapin and Bywater Bistro in New Orleans

Sep 28, 2020 07:00 PM in Eastern Time (US and Canada)

Webinar is over, you cannot register now. If you have any questions, please contact Webinar host: Patricia Jurado: Science and cooking.