The Kitchen as a Lab

Provocative world-famous Chef Ferran Adria, often associated with originating the modernist cuisine movement, and Washington DC chef Jose Andres, credited with bring the ``small plates" movement to North America, will discuss their views on the creative preparation of food with unexpected contrasts of flavor, temperature, and texture. Their discussion will be followed by a talk by Michael P. Brenner, a professor of applied mathematics, who (along with physics professor David A. Weitz) teaches a course at Harvard University on science and cooking. Come learn about the science and the art of food preparation!