UCLA Science and Food
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Innovation is what drives us to make the finest cookware in the world, and to collaborate with those who are pushing new limits in their fields. Science and Food, a collegiate course and public lecture series originally held at Harvard and now on the West Coast at UCLA, does just that by exploring the origins of food texture and flavor in a scientific context. Some of today's most barrier-breaking chefs give guest lectures, sharing their approaches to food and how they integrate science into pushing the frontiers of their cuisine. It's enough to make any food fanatic want to go back to school.

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UCLA: Science and Food