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Science of Food

  Friday, April 19

Harvard School of Engineering and Applied Sciences –
Maxwell Dworkin Building, 33 Oxford St., Cambridge

Experience the connection between science and cooking, through interactive demonstrations and presentations by local chefs and researchers. For instance, How do microbes transform many of the foods that we eat? How do our brains control the way that we perceive food? How are chefs using modern ingredients to create novel textures in cuisine? Physicists, microbiologists, neuroscientists, and other scientists will team up with restaurants and other food leaders to answer these questions.

Learn about food, the science behind it, and do activities with:
• America’s Test Kitchen
• Berryline
• Bondir, Chef Jason Bond
• Bootstrap Compost
• Boston Red Sox, Chef Steve “Nookie” Postal
• Central Bottle
• Chop Chop
• Clover Food Lab
• Craigie on Main, Chef Tony Maws
• Dwelltime
• Fiore Di Nonno
• Flour
• Food Kaleidoscopes created by the Cambridge Creativity Commons & East End House
• Garden at the Cellar		 • Harvard School of Engineering and Applied Sciences
• JP Licks
• New Deal Fish Market
• North by Northeast
• Northeastern University Researchers of Neuroscience undergraduate student club (NEURONs)
• Otto
• Petsi Pies
• Quinn Popcorn
• Salts, Chef Gabe Bremer
• Sofra
• Taza Chocolates
• Whole Foods, River Street
• Xertoli
• and more!

Talk Schedule:

1:00pm Chef Tony Maws, Craigie on Main
1:30pm Cheesemaking with Lourdes Smith, Fiore di Nonno
2:00pm Dan Souza, America’s Test Kitchen
2:20pm BerryLine
2:40pm Bee-keeping with Dr. Bodo Stern
3:00pm Chef Martin Breslin, Harvard University Dining Services
3:20pm NEURONS
3:40pm Bootstrap Compost


Thanks to the elBulli Foundation, Alicia Foundation, ThinkFood Group, Xertoli, BASF, Whole Foods River Street for making this program possible!

Cost: FREE!
MIT