Science and Cooking returns with tasty offerings!

Exploring mold-based fermentation with Rich Shih, co-author of Koji Alchemy.

Harvard University's renowned Science and Cooking Public Lecture Series is set to embark on its 14th year with a stellar lineup. This esteemed series brings together Harvard professors, esteemed food experts, and celebrated chefs to illuminate the scientific intricacies behind various culinary techniques.

We are honored to have Rich Shih, a notable figure in the world of culinary exploration and mold-based fermentation, join us for this year's event. Rich Shih, co-author of the influential book "Koji Alchemy," is recognized as one of the foremost experts in mold-based fermentation in the United States.

Don't miss this unique opportunity to learn from Rich Shih, a key player in the world of culinary innovation. For the complete event schedule, please visit the Science and Cooking Public Lecture Series website.