Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) | Harvard University

Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) | Harvard University

by Harvard

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: how molecules influence flavor; the role of heat in cooking; 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?


Course Page   Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) | Harvard University
Delivery
Online
Date
March 29, 2023 - March 27, 2024
Level
Introductory
Credit
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Language
English