Harvard has added one last “”https://www.seas.harvard.edu/cooking">Cooking and Science" lecture. Next Tuesday, Dec. 6., Science Center D, 1 Oxford St., where it intersects with Kirkland Ave., at the edge of Harvard Yard.

David Chang , owner of the momofuku Asian noodle restaurant in NYC will discuss “Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation.”

These events fill up so get there early. If you miss it or want to check out previous sessions, Harvard offers webcasts on YouTube.

Here’s a list of past sessions:

Science and Cooking: A Dialogue

Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard)

Sous-vide Cooking: a State of Matter

Speaker: Joan Roca (El Celler de Can Roca)

Brain Candy: How Desserts Slow the Passage of Time

Speaker: Bill Yosses (White House Pastry Chef)

Olive Oil & Viscosity

Speaker: Carles Tejedor (Via Veneto)

Heat, Temperature, & Chocolate

Speaker: Enric Rovira

Reinventing Food Texture & Flavor

Speaker: Grant Achatz (Alinea)

Emulsions: Concept of Stabilizing Oil &Water

Speaker: Nandu Jubany (Can Jubany)

Gelation

Jose Andres (ThinkFoodGroup, minibar, Jaleo)

Browning & Oxidations

Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)

Meat Glue Mania

Wylie Dufresne (wd~50)

Cultivating Flavor: A Recipe for the Recipe

Dan Barber (Blue Hill)