From the blog November 19, 2012 Judy

Science and Cooking: From Haute Cuisine to the Science of Soft Matter

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Date(s) - 11/19/2012
7:00 pm

Harvard Science Center

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Join Nathan Myhrvold for the second year in a row as he explains the science of cooking at Harvard’s Science & Cooking public lecture series. Seats are offered on a first-come, first-served basis, so while the lecture starts at 7 p.m. sharp, it’s recommended that you get there early!

To watch last year’s lecture in its entirety, see the video above!

For more information on the series, click here.


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