If you’re interested in the science behind cooking, here’s something that’s right up your alley: Harvard University is resuming its popular Science and Cooking lecture series this month. The series is “a collaboration between Harvard researchers and world-class chefs.” To see a list of speakers and dates, head over to Harvard’s School of Engineering and Applied Sciences website.
The series is open to the public every Monday at 7PM, and seating is first-come, first-seated. Based on last year’s attendance, the series has been moved to a larger auditorium. The lectures, including the archives from last year’s talks, are also available on iTunes and YouTube. (This year’s first lecture from The New York Times food writer Harold McGee is already posted.)