‘Science and Cooking’ event transforms Harvard Ed Portal into lab
The researchers and chefs who make up the science and cooking team at the Harvard John A. Paulson School of Engineering and Applied Sciences bring an analytical perspective to the food we eat. “The way we usually talk about food is about what we should or shouldn’t eat, what companies are adding to foods that are terrible for us, and the nutrition aspect,” said Tim Roth, a chemical biology graduate student in the Faculty of Arts and Sciences and a content developer and teaching assistant for the HarvardX course “Science & Cooking: From Haute Cuisine to Soft Matter Science.” “But let’s take a step back and see just what the roles of the ingredients are and how we can understand what these chemicals do.” Mixing oil, egg, and garlic to make creamy aioli — or cooking eggs to turn them from a sticky liquid to a pliable solid — is a scientific...