Laura’s Team Pick:
If you find yourself with a free Monday night this fall and just happen to be in Boston, you’re in luck; after a few insanely successful years of offering an undergraduate course called “Science and Cooking: From Haute Cuisine to the Science of Soft Matter," the School of Engineering and Applied Sciences is bringing all the class has to offer to the public during their three month long lecture series.
Howard McGee, a New York Times writer and the author of one of my favorite books (and the textbook for the course), opened the series on September 4th with a talk on the components and history of food. Last week, two Catalan brothers discussed how heat affects cooking and kicked off their session with a practical experiment involving the efficacy of whiskey rocks. Ladies and gentlequeers, this is Seduction 101: Nerdery and The Fastest Way To a Woman’s Heart.