Live Q&A Webcast: The Science of Cooking
On Oct. 2, Noon-12:30 PDT, White House Executive Pastry Chef Bill Yosses joins Harvard researchers Michael Brenner and Pia Sörensen to answer questions about the science of cooking and a new online Harvard course.
Source Newsroom: Kavli Foundation
Newswise — On Oct. 2, Noon-12:30 pm PDT, White House Executive Pastry Chef Bill Yosses and Harvard University's Michael Brenner and Pia Sörensen will join a live webcast to answer questions about the science of cooking.
The webcast will highlight a free online course from Harvard University called “Science & Cooking: From Haute Cuisine to Soft Matter Science.” Created in collaboration with Ferran Adrià of the famed restaurant elBulli, the course will explore how some truly incredible dishes are made possible through science. Master chefs and scientists will also reveal how science and good eating come into harmony. That’s along with sharing how all of us put science to work every day in our kitchens.
Questions can be submitted before and during the webcast, which will be available at www.kavlifoundation.org.
WHEN: October 2 (Wednesday), Noon-12:30 PDT
HOW TO SUBMIT QUESTIONS: Questions can be submitted ahead of and during this special event via Twitter #KavliLive and by email to firstname.lastname@example.org
WEBMASTERS: An embed code is available. Submit request to: email@example.com
- MICHAEL BRENNER - Glover Professor of Applied Mathematics and Applied Physics at Harvard University, Harvard College Professor at the Harvard School of Engineering and Applied Sciences, and Member of the Kavli Institute for Bionano Science & Technology at Harvard. Prof. Brenner developed the popular Harvard class, “Science & Cooking: From Haute Cuisine to Soft Matter Science,” with his colleague David Weitz and chef Ferran Adrià.
- PIA SÖRENSEN – Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University. She has been co-developing and managing the residential Science and Cooking course at Harvard since its second year, and is currently remodeling its content for the online version, Science & CookingX.
- BILL YOSSES – White House Executive Pastry Chef in Washington D.C., and guest lecturer on the science of cooking at Harvard. One of the nation’s most acclaimed pastry masters and an author on cooking, Mr. Yosses speaks frequently on food and healthy living.
Moderator BRUCE LIEBERMAN is a freelance science writer who, along with the Kavli Foundation, has written for Scientific American, Smithsonian Air & Space and Sky & Telescope magazines, and other media outlets about a variety of science topics.