Culinary Ash in Contemporary Native American Cuisine, Lois Ellen frank

In this lecture, Lois Ellen Frank, PhD, chef, food historian, cookbook author, culinary anthropologist, and educator, presented on the history and culinary practices of Native American Cuisine. The lecture focused on the science and culture of culinary ash, including a cooking demo on how to make culinary ash and its uses in a recipe for Blue Corn Mush parfait.
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content
sciencecooking.seas.harvard.edu/