HCC HarvardX Discussion Group: Science & Cooking

From Haute Cuisine to Soft Matter Science

HCC HarvardX Discussion Group

 

What better way to start off 2017 than learning the science behind cooking with fellow Harvard alumni and guests? Richard Shepro (AB '75, JD '79), esteemed attorney by day and our resident cooking & science aficionado, will help lead our discussions. Recently updated, the new online Science & Cooking class launches Wednesday, January 18th. Our group will begin meeting 2 weeks later, on February 1st.
 

About the course, from HarvardX

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering. During each week of this course, chefs reveal the secrets behind some of their most famous culinary creations – often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.

Topics will include: How molecules influence flavor; The role of heat in cooking; and, Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.

You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, you will learn to think like both a cook and a scientist. The lab is certainly one of the most unique components of this course — After all, in what other science course can you eat your experiments?
Course leaders are: Michael Brenner (Glover Professor of Applied Mathematics and Applied Physics, Harvard University), David Weitz (Professor of Physics and Applied Physics, Harvard University), and Pia Sörensen (Preceptor in Science and Cooking, Harvard Paulson School of Engineering and Applied Sciences, Harvard University).

About the HCC Discussion Group

Harvard University alumni and your guests are welcome and encouraged to join the HCC HarvardX discussion group. Our discussions are open, respectful and spirited. For the Science & Cooking course, there are no background requirements, however it will include some basic chemistry and physics concepts. Registration is an easy, 2-step process:

  1. First, register for the FREE HarvardX Science & Cooking course HERE 
  2. Then, register for the HCC discussion group HERE. The $10 per person discussion group fee covers as many meetings as you wish to attend.

Meetings will be held on the following 4 Wednesdays*:

Wednesday, February 1st

  • Covering weeks 1-2 of course

Wednesday, February 15th

  • Covering weeks 3-4 of course

Wednesday, March 1st

  • Covering weeks 5-6 of course

Wednesday, March 8th CANCELLED

Wednesday, March 22nd

  • TBD

Wednesday, April 5th

  • TBD

Wednesday, April 2th

  • TBD

*Once we get started, the group may add more dates as needed to cover all material

All meetings will be held at the following time and location:
 
5:30-7pm
McDermott, Will & Emery 
227 W. Monroe Street, 45th Floor, Chicago
Conference Room L
Note: Visitors must present a photo ID to security on the 1st floor. After checking in with security, please proceed to the 44th floor where there is a separate elevator bank to the 45th floor. All names will be left with Security prior to your arrival. 
 
We look forward to seeing you soon! For questions, please write to Rebecca C. Ribaudo

 

Click here to REGISTER for the discussion group!!!
Click here to buy tickets!!!

When: Wednesday, 02/15/17 at 5:30pm - 7:00pm | iCal

Where:

McDermott, Will & Emery
227 W. Monroe St. 45th Floor
Chicago, IL 60606

[ Get Directions ]

Look Who's Coming:

Karen Straus
Michael Balchan
Melanie Baker
Sarah Yang
Gregory Lewis
Richard Shepro , AB75 JD79
Lindsay Roberts , Wellesley AB78
Sarah Tanzer
... a total of 8 guests.
Note: to opt out from this list please sign in, go to My Account and change your preferences under My RSVPs.