Explore the intersection of science and cooking in this Harvard University lecture featuring Dave Arnold from Food Arts and Harold McGee from the New York Times. Delve into the historical development of cooking science, from Benjamin Franklin's experiments to modern molecular gastronomy. Discover how scientific principles have influenced culinary techniques, including sous vide cooking, spherification, and emulsification. Learn about the evolution of nouvelle cuisine and the impact of open-source food research. Gain insights into the chemical processes behind mouthfeel, viscosity, and polymers in food. Examine the role of science in industrializing, denaturing, and ultimately rediscovering cooking. Understand the importance of interdisciplinary collaboration between scientists and food artisans in advancing culinary innovation.