Author Harold McGee and Harvard professor Michael Brenner led a discussion of the science of food, including sterilization, fermentation, chemistry, and the history of science in the food industry. McGee, author of On Food & Cooking: The Science & Lore of the Kitchen, brought the class through a history of science and food. Brenner, a professor of applied mathematics and applied physics at Harvard University joined the class virtually to explain the chemistry behind molecular gastronomy.
