I was very fortunate to be invited to this talk at the Harvard School of Engineering and Applied Sciences. The talk serves as the starting point for a series of classes that will be taught to undergrad students, titled: Science and Cooking: From Haute Cuisine to the Science of Soft Matter (see here) . Ferran Adria was the first from a group of chefs (Wyle Dufresne, Grant Achatz, Bill Yosses, Enric Rovira, etc.) who will be giving a class to undergrad students and will then offer a public lecture for non-undergrads such as myself. Oh yes and Harold McGee was there too, with Jose Andres serving as translator.
I drove up from Hyde Park (3.5 hours) attended the lecture (2 hours) and returned to Hyde Park that same day (3.5 hours). it was brutal but worth it.
Here is one of the highlights that I got from the talk:
El Bulli will close July 30, 2011 and will be replaced with an academy of culinary study (this may not be news to some, but it is important to mention that they will be broadcasting their findings and daily work online every single day).
This class is important and so are the classes that will follow, but what is more important is the consequence of these classes at the foremost University in the world (his words, not mine).
But this was my favorite one by far: There is no such thing as strange food, there are only strange people.
Here are a couple videos