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UCLA Announces 2014 Science & Food Series Lineup

Alex Atala at last year's Science and Food series.
Alex Atala at last year's Science and Food series.
Photo: Matthew Kang/Eater
Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

UCLA has announced the lineup for its annual Science and Food public lecture series. Participating chefs this year include LA sushi master Morihiro Onodera, acclaimed NYC chef Wylie Dufresne, and Cup4Cup founder Lena Kwak. Kickstarting culinary tech wizard Dave Arnold will also be lecturing, as will Lucky Peach editor Peter Meehan, and several food scientists. Tickets will be $25 and will go on sale on March 24 from the UCLA Central Ticket Office (tickets must be purchased over the phone or in person). Check out the full schedule below:

The 2014 Science & Food public lecture series is here!

Tickets go on sale Monday March 24, 2014 at 10am

The Science of Sushi
Dr. Ole Mouritsen & Chef Morihiro Onodera
Wednesday April 23, 2014 at 7:00pm
Schoenberg Hall, UCLA

In this lecture, Dr. Ole Mouritsen will illuminate the science underlying sashimi, nori, sushi rice, umami, and more. He will be joined by Chef Morihiro Onodera who will share his approach to sushi as well as an inside look into his partnership with a rice farm in Uruguay.

How We Taste
Dr. Dana Small, Chef Wylie Dufresne, & Peter Meehan
Wednesday May 14, 2014 at 7:00pm
Schoenberg Hall, UCLA

In this lecture, we will explore how we taste from the perspectives of a scientist, a chef, and a food writer. Dr. Dana Small will describe how our brains respond to flavors, and shed light on the link to obesity. She will be joined by Chef Wylie Dufresne who will present his creative approach to generating surprising food flavors and textures. Peter Meehan will share his experiences with food and taste and how they have shaped his writing, both as a cookbook author and former writer for The New York Times.

Harnessing Creativity (and the Science of Pie)
Dave Arnold & Chef Lena Kwak
Sunday June 1, 2014 at 2:00pm
Ackerman Grand Ballroom, UCLA

At this event, Dave Arnold will discuss his latest culinary innovations and the role of creativity in food. He will be joined by Chef Lena Kwak who will share her process of invention, research, and discovery in the kitchen. Also at this event, students of the Science & Food course will present the results of their apple pie projects, including their freshly baked pies in a large-scale pie tasting. The event will close with an Iron-Chef style discussion of the winning pies featuring the keynote speakers and renowned judges from the Los Angeles community.

· The 2014 Science & Food Public Lecture Series [UCLA via Eater LA]
· All Science and Food Coverage on Eater [-E-]