Harvard University’s Science and Cooking lecture series kicked off its third semester last week. The semester-long event hosts some of the most notable faces in innovative cooking—each talking about a topic of their choosing. As the lectures are open to the public, anyone with easy access to the university’s Cambridge campus are welcome into the lecture hall, free of charge.
The series seeks to break down some of the walls standing between the American public, inventive culinary ideas, and academia. In past years, speakers have discussed such ideas as natural gelatin, avant-garde cocktails, and “meat glue“. The idea is for chefs to explain these seemingly unconventional techniques—and maybe make them more familiar to the average diner in the process.