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Viscosity, Pastry and Chocolate

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:
• Marike van Beurden (@marikevanbeurden) Pastry Chef and Master Chocolatier, Dutch Chocolate Master 2013, 2nd World Chocolate Master 2013

Oct 26, 2020 02:00 PM in Eastern Time (US and Canada)