Science+Cooking

Beyond excited to launch our new online HarvardX class: “Food Fermentations: The Science of Cooking with Microbes” with instructors Roberto Kolter & Pia Sörensen. Self-paced, free OR fee for certificate. Based on Sörensen’s Harvard SEAS class. @HarvardOnline @hseas @edXOnline

Are you engaged in research or entrepreneurship involving microbial foods? If yes, we would be delighted to receive your abstract for the conference Microbial Foods, which we are organizing in Copenhagen, Denmark, May 8-12th, 2022. cph-bioscience.com/en/events/micr…

"Diffusion: once you start thinking about it, it's all over food, all over cooking.” - Dr. #PiaSorensen (@SciCook) discusses the science of cooking and her book, 'Science and Cooking' on this week's @TalkNerdy_Pod. 🎙👩🏼‍🍳🍜 Check it out here 👇🏼 patreon.com/posts/48479400

@CaraSantaMaria @TalkNerdy_Pod @hseas Was a great chat and honor 🤩

🚨 BRAND NEW @TalkNerdy_Pod alert! 🚨 I chat w/ Dr. #PiaSörensen, Senior Preceptor in Chemical Engineering and Applied Materials @hseas. We talk about her book, "Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine." 🎙👩🏼‍🍳👏 Listen 👇🏼 patreon.com/posts/48479400

We’re incredibly excited that the audio version of our book is here!! 🥳🤩 thank you @HighBridgeAudio Audible: adbl.co/3aMt21J Kobo: bit.ly/3pRmeEi Google Play: bit.ly/2NoFnjX  Audiobooks.com: bit.ly/3qMFt3i

Thank you @BostonGlobe 🙏if you see ”cooking as an ongoing science project” 😊😀The best new cookbooks for holiday giving bostonglobe.com/2020/12/01/lif…

Thanks, Mark :-)

We do!! 🤓😀👏💥

Whet your appetite for science by watching these recorded presentations from the 2020 @SciCook Public Lecture Series: buff.ly/2IkgL8W

Thank you! Great selection and honored to be in such great company.

@tastymolecules @abrowntable @Harold_McGee @HarvardSciCook @foodpairing @krishashok @ReneRedzepiNoma @sciencegeist @kenjilopezalt @dwcox76 @ModCuisine @akellyucc @jamesbriscione @FMigoya Wow, thank you for including us. Star struck to be on this list ☺️✨

Holiday #giftideas: Books on #food with a dash of #science khymos.org/?p=4470 Includes books by @abrowntable @Harold_McGee @HarvardSciCook @foodpairing @krishashok @ReneRedzepiNoma @sciencegeist @kenjilopezalt @dwcox76 @ModCuisine @akellyucc @jamesbriscione @FMigoya

Thank you @hseas for believing in the Science &Cooking idea from the beginning and supporting it for all these years!

Very pleased with my Friday delivery: Science and cooking hot from the press! I loved the @HarvardOnline course on the chemistry of cooking by Michael Brenner, Pia Sörensen & David Weitz. A weekend of reading and experimenting in the kitchen is coming! @SciCook

“For the cousin who sleeps with a thermapen under their pillow” 😂 The Cookbook Gift Guide That Covers EVERYONE You Know: 2020 Edition bonappetit.com/story/best-coo… via @bonappetit

Chef Garima will join us next Monday Nov 9th at 8 pm EST. Tonight’s lecture: The science of ice cream with Dr Maya Warren (7pm EST) (registration link in bio)

Thanks for a great chat @CookingIssues and @HammerBDX!

On the @ScienceMagazine podcast this week: Pia Sörensen from @hseas chat with @drkiki about our new book and science & cooking: 😀✨ sciencemag.org/podcast/taking…

Can’t wait for Monday’s lecture with Dr Maya Warren! The Science of Ice Cream.

Today on the show we have Pia Sorensen and David Weitz from @hseas to talk about their new book “Science and Cooking” and the course they teach at Harvard! Tweet your solid matter physics questions in early or go to the chat room at noon Eastern on @Heritage_Radio