Saturday, April 7, 2012
Creativity Series: Part III
Flavor and Toxicity at Harvard. The future of food is microbiology. Only the first part of this lecture is on the more scientific level but it is definitely worth sitting through. It is guaranteed to give you a whole, new level of insight into the food we eat. This lecture was part of the Science and Cooking course at Harvard's School of Engineering and Applied Sciences. It has been so successful other colleges and universities are scrambling to set up a similar program using their model. The study of food is finally making it into academia and we are lucky enough to be the very first to witness it. By the way, for the past two years these lectures have been open to the public. Let's hope that it continues that way.