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Le Creuset Sponsors Harvard Science And Cooking Series

Le Creuset is helping fund the Science and Cooking Lectureship series hosted by the Harvard School of Engineering and Applied Science, one that details the links between physics and food prep.
The lecture series stems from a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.” Created through a partnership with the Alícia Foundation, headed by acclaimed chef Ferran Adria, the course uses food and cooking to explain fundamental principles in applied physics and engineering.
“We are honored to be affiliated with this prestigious program and are excited to be a part of the future of culinary education,” stated Will Copenhaver, director/communications, Le Creuset of America.
The class brings together Harvard researchers and world-class chefs, including Wylie Dufresne of wd-50 and Dan Barber of Blue Hill, as well as food scholar and writer Harold McGee. The response to the class has been tremendous, with more than 700 students vying for 300 spots.
Additionally, members of the extended Harvard community and the general public can attend a series of topic-related, free public lectures given by the guest chefs and faculty affiliated with the course.
The lectures consist of a brief introduction by Harvard professors about science and engineering principles followed by a broad-based talk by a chef about techniques they use in their kitchens. The lectures will be recorded for online access.

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