Cooking & Science with Ferran Adria: Webcast Tuesday Dec 9th 6:30PM

Here is some info:

The world acclaimed chef of El Bulli, Ferran Adria, will discuss the fascinating relationship between modern science and modern cuisine.

Adrià, called by Gourmet "the Salvador Dalà of the kitchen," will trace the birth of molecular gastronomy, manipulating the physical and chemical processes of cooking, and then discuss his own adventures in what he calls "molecular cooking."

In particular, he will explore the use of hydrocolloids, or "gums" that enable a delicate fruit puree to be transformed into a dense gel, and deconstruct techniques like sferificacion, creating a resistant skin of liquid (as in a pea soup held in a pod of nothing more than itself).

Considered one of the most creative individuals in any profession, Adrià views preparing food as a language "to transmit impressions, feelings, sensations, and experiences." He says, "Cooking is a language with its own special alphabet. From one alphabet, each cook creates his or her own unique conversation. Our role as chefs is to expand this dialogue, offering the world new forms of culinary expression."

Ferran Adrià is the head chef of the restaurant El Bulli, located on the coast of Catalonia near the city of Barcelona. Perhaps best known for creating "culinary foam," Adrià's stated goal is to "provide unexpected contrasts of flavor, temperature and texture. The idea is to provoke, surprise and delight the diner." El Bulli has 3 Michelin stars and is considered among one of the best restaurants in the world.

If you are in the Boston Area here's what you need to know:

Cooking & Science with Ferran Adrià: A Conversation on Creativity
Hosted by the Harvard Physics Department & Harvard SEAS
Tuesday, December 9, 2008
6:30pm - 8:00pm
Harvard University, Physics Department, Jefferson Hall 250
17 Oxford Street
Cambridge, MA

If you're not in the Boston Area, or simply can't make it, you can watch the lecture live by following this link.