The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.
Dr. Maya Warren (@maya.warren ), Ice Cream Scientist, International Ice Cream/Frozen Aerated Dessert Consultant, former gave us a yummy lecture about the science of ice cream. Follow along as she demonstrates how to make home-made no-churn vanilla ice cream!
