"ACID TRIP: How Vinegar Brightens Our Lives Through Acidity"
With Michael Harlan Turkell and Chef Gabriel Bremer of La Bodega in Watertown, MA
The popular Science and Cooking lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques.
Now in its seventh year, the series is organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS).
The public lectures are based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but do not replicate course content.
All talks will take place in the Harvard Science Center (1 Oxford St., Cambridge, Mass., Hall C) and begin at 7 p.m., unless otherwise noted
Doors will open at 6:30 p.m.
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
Seating for all lectures is first come, first seated
The lectures are free and open to the public
If you have questions regarding the public lecture series, please contact email@example.com.