Historical Context and Demos Illustrating the Relationship of Food and Science

Speakers: Dave Arnold (Food Arts magazine’s Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) and David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)

Location: Science Center C

Monday, September 12, 2011

Sous-vide Cooking: the Future of Healthy Cooking?

Speaker: Joan Roca (El Celler de Can Roca)

Location: Science Center C

Monday, September 19, 2011

The Many Faces of Chocolate

Speaker: Ramon Morató (Aula Chocovic)

Location: Science Center C

Monday, September 26, 2011

Texture in Pure State

Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Coles)