Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
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Brief Introduction
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!Description
Course description
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.
Topics will include:
• How cooking changes food texture
• Making emulsions and foams
• Phase changes in cooking
You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen! By following along with the recipes of the week, taking precise measurements, and making skillful observations, you will learn to think like both a chef and a scientist. This practice will prepare you for the final project, when you will design and perform an experiment to analyze a recipe of your choice from a scientific perspective.
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?
Knowledge
- What you'll learn
- The chemical and physical principles that underlie everyday cooking and haute cuisine techniquesÂ
- 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
Outline
- Elasticity
- Viscosity
- Emulsions and Foams
- Advanced Phase Behavior
- Enzymes
- Baking
Summary of User Reviews
Key Aspect Users Liked About This Course
Users have found the practical applications of science in cooking to be a standout feature of this course.Pros from User Reviews
- Engaging content that makes science accessible to non-scientists
- Practical applications of science in the kitchen
- Expert instruction from renowned chefs and scientists
- Hands-on experiments that reinforce concepts taught in the course
- Flexible online format allows for self-paced learning
Cons from User Reviews
- Some users found the course to be too basic and not challenging enough
- Course content may not be relevant to those with advanced cooking skills
- Limited interaction with instructors and other students
- Some technical issues reported with the online learning platform
- Course may be too expensive for some users
Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
- 0.0
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Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering....
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
- 0.0
-
![]()
![]()
![]()
![]()
![]()
Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering....
