— TALKS ————————————————————————————
Science, Cooking, and Online Learning in an Ageing World, Oxford University, Oxford, U.K, February 2023. (invited, online)
Science and Cooking at Harvard -- What's New? Science & Cooking World Congress, Barcelona, Spain, November 2022. (invited)
The Biggest Class in the World? North Carolina State University, Raleigh, NC, October 2022. (invited, online)
Science and Cooking at Harvard -- What's New? Science & Cooking World Congress, Barcelona, Spain, November 2021. (invited)
The "Ribbon" Stage : Shedding Light onto an Ill-defined Culinary Marker, Science & Cooking World Congress, Barcelona, Spain, November 2021. (invited)
Microbes, Molecules, and Multisensory Perception: Teaching Flavor with Food Fermentations, Talking Sense, Copenhagen University, Copenhagen, Denmark, September 2021. (invited)
The Science of Cooking with Microbes, Das Symposium, Berlin, Germany, September 2021. (invited; zoom)
Food Microbiology, Brewing and Art, Boston Bacterial Meeting Panel (with Ben Wolfe and Mehmet Berkmen), Cambridge, MA, June 2021. (invited; zoom)
Squeeze that Kraut: Comparing student perceptions in an experiential fermentation-based course taught remotely and in-person. LInC Exchange, Harvard University, Cambridge, MA, May 2021. (invited; zoom)
Podcast "Talk Nerdy with Cara Santa Maria", March 2021. (invited; podcast) [link]
The science of banana bread. Harvard Food Alumni Association, March 2021. (invited; zoom)
The science of take-out. Chronicle WCVB Podcast and Program, Boston, MA, February 2021. (invited; podcast)[link; link]
Food, Fermentation, and Flavor: Tools for Science Education and Outreach. Science Education Department, Center for Astrophysics, Harvard & Smithsonian, Cambridge, MA, February 2021. (invited; zoom) [link]
Cooking with Science: Why eggs turns white, pickles crunch, and popcorn sets off your smoke detector. Podcast "Science Rules" with Bill Nye, February 2021. (invited; podcast)[link]
Science and cooking: Physics meets food, from homemade to haute cuisine. Science Magazine Podcast, Science, Vol 370, Issue 6516, pp 538, October, 2020. (invited; podcast)[link]
How can half a degree ruin my eggs? Museum of Science Podcast, Boston, MA, October 2020.(invited; podcast)[link]
NYC is a tightly packed jar of sauerkraut. Cooking Issues, Episode 428, Heritage Radio Network, October 2020. (invited; podcast) [link]
Science & Cooking. Doctor Radio, Heritage Radio Network, October 2020.(invited; podcast)
Spices in Mesopotamian Food. Fermentology Series, North Carolina State University, September 2020. (invited)(zoom)
Food in Ancient Mesopotamia: An Experimental Approach. Boston University, Boston, June 2020.(invited)(zoom)
Boston Bacterial Meeting -- Panel on Food Science, Cambridge, MA, July 2020. (invited)(zoom)
From the BCC to Harvard and back: a tale of scientific serendipity and collaboration. Basque Culinary Center, San Sebastian, Spain, June 2020. (invited)(zoom)
Introductory Lecture to “Science and Cooking at UTEC.” University of Technology and Engineering, Lima, Peru, August 2019. (invited)(zoom)
Boston Bacterial Meeting -- Breakout Session on Food Science (with Ronn Friedlander and John Gibbons), Cambridge, MA, June 2019. (invited)
Science of Fermentation. Space Fermentation Workshop, MIT Media Lab, Cambridge, MA, June 2019. (invited)
Food fermentations: a curiosity driven teaching approach for integrated chemistry and biology education. Amherst College, Amherst, MA, May 2019.(invited)
Chefs, Scientists, Education: Gastronomy as a Teaching and Learning Tool. Gastro-Science-Chef, University of Copenhagen, Copenhagen, Denmark, June 2018.
Babylonian Cooking. with Gojko Barjamovic, Patricia Jurado Gonzalez, Chelsea Graham, Agnete Wisti Lassen, and Nawal Nasrallah. An Appetite for the Past, New York University, New York, NY, May 2018.
Invisible Chefs. with Roberto Kolter. Harvard Ed Portal, Allston, MA, November 2017.(invited)
Facilitating Ancient Arts and Modern Sciences. with Gojko Barjamovic. Food Design Symposium, Harvard University, Cambridge, MA, October 2017.
Science of Ceviche. Spoon University, New York, NY, August 2017. (invited) [link to video]
Science and Cooking: from Haute Cuisine to Soft Matter Science. 50th Harvard-Radcliffe Alumni Reunion, Harvard University, Cambridge, MA, May 2017. (invited)
Gelation, sous-vide, and caramelization. With Chef Tim Ma. 6th Annual Squishy Physics Saturday, Georgia Institute of Technology, Atlanta, GA, March 2017. [link to video] (invited)
Teaching science with a meal from Restaurant CENTRAL. Momento Andes, Urubamba, Peru, February 2017. [link to video] (invited)
Multisensory Aspects of Flavor. Master in Design Engineering Program, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, September 2016.
Science and Cooking: from Haute Cuisine to Soft Matter Science. Harvard College Parents Leadership Weekend, Harvard University, Cambridge, MA, April 2016.
Using Food to Teach Science, Foodbetter Harvard, Harvard University, Cambridge, MA, April 2016. (invited)
Molecular Gastronomy in the Classroom: Teaching Science through Food and the Culinary Arts, 27th Kavli Frontiers of Science Symposium, National Academy of Sciences, Irvine, CA, November 2015. (invited)
Molecular Gastronomy in the Classroom: Teaching Science through Food and the Culinary Arts, Hertz East Coast Retreat, Cambridge, MA, October 2015. (invited)
On Mentorship. Invited panelist at the Women’s Faculty Reception organized by The Seneca, Inc., Harvard University, Cambridge, MA, October 2015.
Molecular Gastronomy in the Classroom: Teaching Science through Food and the Culinary Arts, Center for Cancer Systems Biology at Dana Farber Cancer Institute and University of Massachusetts Medical School, Gloucester, MA, September 2015. (invited featured speaker)
Teaching Heat Transfer and Diffusion with Molten Chocolate Cake. Workshop at the General Education Program retreat, Harvard University, Cambridge, MA, July 2015.
Creativity and Innovation: Combining Science & Culinary Arts in the Classroom, TechConnect World Innovation, Washington, DC, June 2015. (invited)
Science and Cooking. Presentation to Allston community and live broadcast, Harvard EdPortal, March 25th, Allston, MA, March 2015.
Coca Cola, Cottage Cheese and the Science of Cooking. Presentations to 8th graders for the Harvard initiative Project TEACH, Cambridge, MA, March 2014, March 2015.
Smoke and Flavor. Presentation to students in Engineering Sciences 96: Engineering Problem Solving and Design Project, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, January 2015.
Science and Cooking. Presentation to local science enthusiasts for the graduate student lead initiative Science by the Pint, Cambridge, MA, January 2015.
Science and Cooking. Presentation to middle school students for the student lead initiative Food for Kids, Harvard University, Cambridge, MA, December 2014.
Harvard’s Science and Cooking Course: How Creating an Online Class Put the Sizzle on On-campus Teaching, North American Conference on Education, Providence, Rhode Island, September 2014. (invited featured speaker)
The Science of Lemonade, American Association of Chemistry Teachers, Webinar, September 2014. (invited)
Science and CookingX: A Preceptor’s Perspective on the Development and Application of an Online Course. Harvard University Life Sciences Preceptor Retreat, Harvard University, Cambridge, MA, May 2014.
Bringing Science & Cooking to EdX. HarvardX Town Hall, Harvard University, Cambridge, MA, November 2013.
The Science of Cooking, The Kavli Foundation, Webinar, October 2013. (invited)
Science & Cooking for High School. Experiment based presentation to high school students from Cambridge Rindge and Latin School, Cambridge, MA, March 2012.
The Science of Cocktails. SEAS Alumni Event, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, October 2011.
About Science & Cooking. SEAS Alumni Event, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, July 2011.
Deconstructed Peanut Butter and Jelly Sandwich. Ivy League Dean Engineering Summit, Harvard John A. Paulson School of Engineering and Applied Sciences, Cambridge, MA, July 2011.
Cucurbitacin, an actin aggregator and cytokinesis inhibitor. Department of Biological Chemistry and Molecular Pharmacology, Harvard Medical School, Boston, MA, February 2009.
The natural product cucurbitacin inhibits cytokinesis and aggregates actin. Department of Cancer Biology, Dana-Farber Cancer Institute, Boston, MA, April 2008.
Searching for the target of cucurbitacin. Research Presentation. Chemical Biology Program Retreat, Harvard University, Cambridge, MA, October 2008.
— TELEVISION & YOUTUBE ——————————————————————————
The science of take-out. Chronicle WCVB, Boston, MA, February 2021.
The science of brownies. Adam Ragusea Food, February 2021. [link and link]
Consulting for the Michael Pollan and Alex Gibney four-part documentary “Cooked”, produced by Netflix and Jigsaw Productions, premiering February 2016. Discussions took place Spring 2015.
About Science & Cooking. Bizarre Foods, Travel Channel, July 2011.