Harvard Alumni Travels offers its third edition of Science and Cooking travel in the new gastronomic capital of South America: Lima, Peru. The main program will center on Lima in a symposium-style format consisting of lectures and hands-on activities in addition to the food, art. and cultural elements of the region. There will be optional extensions to the Amazon and Cusco and Machu Picchu. Your study leader will be Pia Sörensen, senior preceptor in Chemical Engineering and Applied Materials at the Harvard John A. Paulson School of Engineering and Applied Sciences and co-teacher and manager of the course Science and Cooking: From Haute Cuisine to Soft Matter Science. Pia will give two lectures on the trip: Diffusion: from Einstein to Ceviche (on diffusion, random walks and the science of ceviche) and Cooking with Microbes: The Science of Coffee, Chocolate and Chicha (on food fermentations). Complete itinerary is available here. Group size 14 – 20 people, price $7,295 per person, double occupancy, $1,295 single supplement. Activity level: Low Key. To register, visit https://alumni.harvard.edu/travel/trips/science-cooking-in-peru-2021?utm_source=newsletter&utm_medium=email&utm_campaign=travel_monthly&utm_content=haa_travel_all_alumni_2019-09-10
