Events and Links

Guy Crosby and Christopher Kimball signing books at the National Museum of American History (10/24/2012)

Recent Publications – 2015-2016

The Editors of America’s Test Kitchen and Guy Crosby, Ph. D., CFS, “Cook’s Science”,  published by America’s Test Kitchen, Brookline, MA October 4, 2016.

Adriana D. T. Fabbri and Guy A. Crosby, “A Review of the Impact of Preparation and Cooking on the Nutritional Quality of Vegetables and Legumes”, International Journal of Gastronomy and Food Science 2016; 3:2-11.

Adriana D. T. Fabbri, Raymond W. Schacht and Guy A. Crosby, “Evaluation of Resistant Starch Content of Cooked Black Beans, Pinto Beans and Chickpeas”, NFS Journal 2016; 3:8-12.

Crosby, G. (2016, May 31). “Super-Tasters and Non-Tasters: Is it Better to Be Average?” The Nutrition Source; Harvard T.H. Chan School of Public Health. Retrieved from https://www.hsph.harvard.edu/nutritionsource/2016/05/31/super-tasters-non-tasters-is-it-better-to-be-average.

Crosby, G. (2015, November 16). “Ask the Expert: Legumes and Resistant Starch.” The Nutrition Source; Harvard T.H. Chan School of Public Health. Retrieved from https://www.hsph.harvard.edu/nutritionsource/2015/11/16/ask-the-expert-legumes-and-resistant-starch.

Crosby, G. (2015, April 13). “Ask the Expert: Concerns about Canola Oil.” The Nutrition Source; Harvard T.H. Chan School of Public Health. Retrieved from https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil.

Events – 2016

March 1, 2016 Lecture on “When its Better to be Average: The Science of Taste, Smell, and Flavor” presented at the Sigma Xi lecture series, Natick, MA

May 5, 2016 Lecture on “When its Better to be Average: The Science of Taste, Smell, and Flavor” presented at the Science Factory, Eugene, OR

October 7, 2016 Launching new book “Cook’s Science”, and book signing at Books, Inc., Palo Alto, CA

October 16, 2016 Lecture on “Delicious Plant-Based Dietary Guidelines: Food Science & Culinary Strategy”, presented at the Food and Nutrition Conference & Expo, Boston, MA

Events – 2015

May 5, 2015 Lecture on “Pairing Culinary Science with Nutrition” presented at the conference on Nutrition and Health: State of the Science and Clinical Applications”, Phoenix, AZ

September 15, 2015 Lecture on “Pairing Cooking Science with Nutrition” presented at the Refrigerated Foods Association, Boston, MA

Events – 2014

January 21, 2014 Lecture on “Pairing Cooking Science with Nutrition” presented at Google Headquarters, Mountain View, CA.

January 23, 2014 Lecture on “Can Fermented Foods be Used as an Effective Sodium Reduction Strategy?”, presented at the Worlds of Healthy Flavors Leadership Retreat, the Culinary Institure of America at Greystone, Napa Valley, CA.

February 20, 2014 Lecture on “The Chemistry of Cooking” presented at the American Chemical Society, Philadelphia section, Philadelphia, PA.

March 28, 2014 Team lecture on “The Science of Good Cooking” with Dan Souza, America’s Test Kitchen, at the “Food Boot Camp” hosted by the Massachusetts Institute of Technology, Cambridge, MA.

April 5, 2014 Lecture on “Science in the Kitchen” presented at the Saturday Morning Science series, University of Toledo, Toledo, OH.

April 29, 2014 Lecture on “America’s Food-From Farm to Fork-And the Reality of Sustainable Food Systems” presented at the Walden Forum, Wayland, MA. Open to the public.

August 10, 2014 Organizer and moderator of a Symposium on “Trends in Cooking Science” presented at the 248th American Chemical Society national meeting, San Francisco, CA.

September 24, 2014 Lecture on “Food Processing Technology” at the Harvard University Extension School, Cambridge, MA

November 24, 2014 Lecture on “A Glimpse into Food Processing” at the Harvard School of Public Health, Boston, MA

December 15, 2014 Lecture on “Food Processing Technology” at the Harvard Medical School, Boston, MA

Events – 2013

January 23, 2013 Lecture on “Understanding and Enhancing the Flavor of Food” presented at the Culinary Institute of America at Greystone, St. Helena, CA.

January 24, 2013 Lecture on “Understanding and Enhancing the Flavor of Food” presented at the Department of Food Science, University of California at Davis.

February 13, 2013 Lecture on “Understanding and Enhancing the Flavor of Food” presented at the Boston University, Spring “Gastronomy at BU” lecture series.

February 28, 2013 American Chemical Society webinar on “Dinner and Dessert” presented as part of the ACS series on “A Date with Science”.

March 29, 2013 Lecture on “The Science of Cooking: Collaboration Between Scientist and Chef” presented at the “Food Boot Camp” hosted by the Massachusetts Institute of Technology, Cambridge, MA.

April 8, 2013 Lecture on “Building a Small Business on Food, Chemistry, and Communication” presented at the American Chemical Society meeting, New Orleans, LA.

May 13, 2013 Lecture on “Pairing Cooking Science With Nutrition” presented at the Department of Nutrition, Harvard School of Public Health, Boston, MA.

September 6-December 20, 2013 Nutrition 209 “Seminars in Food Science and Technology”, Harvard School of Public Health, Boston, MA.

September 17, 2013 Lecture on “Modern Food Processing Technology”, Harvard University Extension School, Cambridge, MA.

September 30 and Ocober 1, 2013 Lectures on “Is the Mediterranean Diet a Healthier Way of Eating?”, and “The Science of Good Cooking Mediterranean Style”, presented on the cruise “Island Life of Ancient Greece and Turkey” aboard the M.S. L’Austral.

October 23, 2013 Lecture on “Cooking with Chemistry” presented at the Department of Food Science, Rutgers University, New Brunswick, NJ.

October 25, 2013 Lecture on “Is the Mediterranean Diet a Healthier Way of Eating?” presented at the 76 Club of Boston, Boston,MA.

November 22, 2013 Panel member on “A Guide to Holiday Cooking” co-sponsored by the Culinary Guild of New England and WGBH Studios, at WGBH Studios, Boston, MA.

Links