Nathan Myhrvold will join the 2017 Science and Cooking Public Lecture Series to discuss the science of bread-making and share some of the discoveries in Modernist Bread. Doors will open at 6:30 p.m. Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course. Seating for all lectures is first come, first seated. The lectures are free and open to the public.
1 Oxford St
Science Center, Hall C