Harvard has a class that teaches chemistry and physics through food. There’s a public component, the Science of Cooking lecture series. I remember waiting in line with Rolando to see Harold McGee in 2011. They’ve had every major chef from around the world.
This year, Ayr is speaking! He’s talking bread, and how ingredients impact flavor, texture, and even the ecology of our entire landscape. The lecture is free and open to the public but we recommend showing up a little bit early to ensure you get a spot.
Monday, October 1. Harvard Science Center, 1 Oxford St. Doors open at 6:30pm and seating is first come, first serve. CloverHSC is located right next to the auditorium, so come early and grab a sandwich before learning about the bread it was made on!
For more information about the lecture series, click here.
