UCLA's Science and Food Series Explores Edible Education With Alice Waters, Christina Tosi
Harvard isn't the only university hopping on the culinary bandwagon. Perhaps in an attempt to one-up their animated lecture on food and science with Nathan Myhrvold, UCLA brought in Momofuku's David Chang and Noma's Rene Redzepi to speak about the relationship between food and science last year.
UCLA has just announced their star-studded 2013 Science & Food program public lecture series, which includes food activist and owner of Chez Panisse Alice Waters; chef Alex Atala of the 4th best restaurant in the world by San Pellegrino, D.O.M. in São Paulo, Brazil; and a joint speak by famous pastry chef and crack pie creator Christina Tosi of Momofuku Milk bar and LA's own Zoe Nathan.
The open lectures run in tandem with a physiological science course available at UCLA that looks into "The Physical and Molecular Origins of What We Eat." The course is "designed for non-science students to learn concepts in the physical sciences in the context of the origins of food texture and flavor." Students will learn the hows and whys behind plant and animal texture and flavor, and explore the depth of the food humans love to eat and cook. (We seriously wish we had a time machine so that we could go to to college in this food-crazed age.)
Lectures take place in April and May. You can follow @scienceandfood on Twitter for updates on ticket sales.