Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) offered by Harvard University
- Private University
3 Campuses- Estd. 1636
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) at Harvard University Overview
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
at Harvard University
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.
Duration | 16 weeks |
Mode of learning | Online |
Difficulty level | Beginner |
Official Website | Go to Website  |
Course Level | UG Certificate |
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) at Harvard University Highlights
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
at Harvard University
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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) at Harvard University Course details
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
at Harvard University
What are the course deliverables?
- The scientific concepts that underlie everyday cooking and haute cuisine techniques
- How to apply principles of physics, engineering, and chemistry to cooking
- How to become an experimental scientist in your own kitchen
- How to think like a chef AND a scientist
More about this course
- 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
- Learner will also have the opportunity to become an experimental scientist in very own laboratory your kitchen
- By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, learner will learn to think like both a cook and a scientist
- The lab is certainly one of the most unique components of this course
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) at Harvard University Curriculum
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
at Harvard University
Molecules, moles, flavor, and pH
Energy, temperature, and heat
Phase transitions
Diffusion and Spherification
Heat Transfer
Candy
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) at Harvard University Faculty details
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
at Harvard University
Michael Brenner
Designation : Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor
David Weitz
Designation : Professor of Physics and Applied Physics, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics
Pia Sörensen
Designation : Preceptor of Science and Cooking and HarvardX Fellow, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics
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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) at Harvard University Contact Information
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
at Harvard University
Address
1350 Massachusetts Ave, Cambridge, Massachusetts 02138, USA
Cambridge ( Massachusetts)
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