Science+Cooking

Science & Cooking book in stores now! Official Twitter account for the Science and Cooking lecture series at Harvard University.

[Science+Cooking @SciCook]

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

[Science+Cooking @SciCook]

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. https://t.co/Tujqbkw7Sk

[Cara Santa Maria @CaraSantaMaria]

"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 👇🏼
https://t.co/g9F3docGBd

[Science+Cooking @SciCook]

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

[Cara Santa Maria @CaraSantaMaria]

🚨 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 👇🏼
https://t.co/g9F3docGBd

[Science+Cooking @SciCook]

We’re incredibly excited that the audio version of our book is here!! 🥳🤩 thank you @HighBridgeAudio Audible: https://t.co/XKUcVyeRDL
Kobo: https://t.co/xgUam6VB3j
Google Play: https://t.co/BWFGxVMtE3
 https://t.co/UYefK1CnI3: https://t.co/VrP4fbi59m

[Science+Cooking @SciCook]

Thank you @BostonGlobe 🙏if you see ”cooking as an ongoing science project” 😊😀The best new cookbooks for holiday giving https://t.co/CHo7ahdm84

[Science+Cooking @SciCook]

Thanks, Mark :-)

[Mark Gaffney @Umami5]

Physics meets food... @SciCook
@campagnekilkenn have a new recipe for you... I'll get the Old book essence ready for ya 😎

[Science+Cooking @SciCook]

We do!! 🤓😀👏💥

[Harvard SEAS @hseas]

The authors of the new ‘Science and Cooking’ book hope it inspires readers to try new things in the kitchen and take an interest in the science that underlies recipes: https://t.co/IBYChv5jMR @SciCook

[Harvard SEAS @hseas]

Whet your appetite for science by watching these recorded presentations from the 2020 @SciCook Public Lecture Series: https://t.co/Y4wOpd25Ih

[Science+Cooking @SciCook]

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

[Martin Lersch @tastymolecules]

Holiday #giftideas: Books on #food with a dash of #science

https://t.co/IDYMDTbOoO

Includes books by @abrowntable @Harold_McGee @HarvardSciCook @foodpairing @krishashok @ReneRedzepiNoma @sciencegeist @kenjilopezalt @dwcox76 @ModCuisine @akellyucc @jamesbriscione @FMigoya

[Science+Cooking @SciCook]

@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 ☺️✨

[Science+Cooking @SciCook]

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

[Harvard SEAS @hseas]

Curious home cooks, world class chefs, and everyone in between can find answers to the questions of why recipes work within the pages of the new ‘Science and Cooking’ book: https://t.co/IBYChv5jMR @SciCook

[Giulia Pacchioni @Giulia_Pacc]

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

[Science+Cooking @SciCook]

“For the cousin who sleeps with a thermapen under their pillow” 😂 The Cookbook Gift Guide That Covers EVERYONE You Know: 2020 Edition https://t.co/xCA2FodyhV via @bonappetit

[Science+Cooking @SciCook]

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)

[The World's 50 Best @TheWorlds50Best]

Your exclusive first look at chef Garima Arora’s latest #Bangkok restaurant, HERE. #Asias50Best

https://t.co/6ZddSAiW4e

[Science+Cooking @SciCook]

Thanks for a great chat @CookingIssues and @HammerBDX!

[Science+Cooking @SciCook]

On the @ScienceMagazine podcast this week: Pia Sörensen from @hseas chat with @drkiki about our new book and science & cooking: 😀✨ https://t.co/opc9MRe4uN

[Science+Cooking @SciCook]

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

[Harvard SEAS @hseas]

I scream, you scream, we all scream for ice cream. Learn about the science behind this frozen treat from @MayaWarren721 at the next @SciCook public lecture on Nov. 2: https://t.co/Rj6BVBXx6c

[Dave Arnold @CookingIssues]

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