Fermenting Brains. A Journey to Mugaritz microworld. Andoni Luis Aduriz and Ramon Perisé

In this lecture, Ramon Perisé and Andoni Luis Aduriz from Mugaritz in Spain will guide us through a journey to Mugaritz microworld where they will discuss the different fermentation techniques that they use in their restaurant. As the chef says they always try to build a poetic vision in Mugaritz beyond the processes, beyond the techniques, and beyond the results, to create unforgettable experiences. The Science and Cooking Public Lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.