Science & Cooking: From Haute Cuisine to Soft Matter Science
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.
About this course
EdX keeps courses open for enrollment after they end to allow learners to explore content and continue learning. All features and materials may not be all available. Check back often to see when new course start dates are announced.
During each week of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.
Topics will include
- Soft matter materials, such as emulsions, illustrated by aioli
- Elasticity, exemplified by the done-ness of a steak
- Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, you will learn to think like both a cook and a scientist. The lab is certainly one of the most unique components of this course — After all, in what other science course can you eat your experiments?
Free access to the best education, open to anyone
Enrollment for verified certificates closed on 08/14/2015
The best classes from the best professors and universities
Learn through cool tools, videos, quizzes and game-like labs
On your schedule
Take courses when you want and at your own pace