Harold McGee and Dave Arnold opened the 2020 Science and Cooking Public Lecture Series. Harold McGee (On Food and Cooking) took a nose dive into the science of kitchen pyrolysis, and Dave Arnold (Booker and Dax, Existing Conditions) demonstrated cocktails and heat capacity in his kitchen.
The Science and Cooking Public 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
+ Info about the 2020 Public Lecture Series: https://sciencecooking.seas.harvard.edu/
Lectures from previous years: https://www.youtube.com/playlist?list=PL546CD09EA2399DAB
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Twitter: @SciCook (Science+Cooking)