Science and Cooking

Tuesday, October 25, 2011
4:00 pm - 6:00 pm, California NanoSystems Institute - Auditorium

See below for additional information.


Free, with limited seating. RSVP encouraged (link to: Parking is available for $11 in Lot 2.


Department of Mathematics
(310) 794-9080


Additional Information

Professor Michael Brenner (Glover Professor of Applied Mathematics and Applied Physics, Harvard University) and Professor Amy Rowat (UCLA Department of Integrative Biology and Physiology) will explore how much of cooking, both that which you practice every day and that which is practiced by the world’s finest chefs, is strongly rooted in science and scientific principles. With a little bit of knowledge about some basic principles in science, as well as methods for making measurements, experiments in the kitchen can be reinterpreted in scientific terms, leading to new culinary creations. They will describe the development of a science course at Harvard (debuted in the fall of 2010) on this topic, in which cooking was used as the basis to teach science to 300 non-science undergraduates. Each week, the class was visited by a world famous chef (e.g. Ferran Adria, Jose Andres, Grant Achatz, Bill Yosses, Dan Barber, Wylie Dufresne), who illustrated the scientific principles of the week. Each lesson was illustrated by a laboratory, in which the students carried out and made scientific measurements on a recipe – understood in quantitative terms by an equation.

This lecture will summarize the intersection of science and cooking, focusing on its use as a pedagogical device for teaching science.

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