Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) offered by Harvard University
- Private University
3 Campuses- Estd. 1636
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) at Harvard University Overview
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
at Harvard University
Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise, baking, and more!
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 (physics) at Harvard University Highlights
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
at Harvard University
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- Topics covered:Physics
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) at Harvard University Course details
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
at Harvard University
What are the course deliverables?
- The chemical and physical principles that underlie everyday cooking and haute cuisine techniques
- How chefs can use enzymes to make foods that would otherwise be impossible
- How to use the scientific method to learn how a recipe works, and find ways you could improve it
- How to think like a chef AND a scientist
More about this course
- In this course, which investigates physical transformations in food, we will be visited by world-famous chefs who use a number of different styles and techniques in their cooking
- Each chef will demonstrate how he or she prepares delicious and interesting creations, and we will explore how fundamental scientific principles make them possible
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) at Harvard University Curriculum
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
at Harvard University
Elasticity
Viscosity
Emulsions and Foams
Advanced Phase Behavior
Enzymes
Baking
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) at Harvard University Faculty details
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
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 (physics) at Harvard University Contact Information
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
at Harvard University
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1350 Massachusetts Ave, Cambridge, Massachusetts 02138, USA
Cambridge ( Massachusetts)
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