Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)

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Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)

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?





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HarvardX pursues the science of learning. By registering as an online learner in an HX course, you will also participate in research about learning. Read our research statement: http://harvardx.harvard.edu/research-statement to learn more.



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Categories: Life Sciences
Starts : 2017-08-23

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