ABOUT THIS ONLINE COURSE
During each week of the course, you will watch as 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, in simple and sophisticated ways, the science behind the recipe.
Topics will include: soft matter materials, such as emulsions, illustrated by aioli; elasticity, exemplified by the done-ness of a steak; and diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
To help you make the link between cooking and science, an equation of the week will capture the core scientific concept being explored. You will also have the opportunity to be an experimental scientist in your very own laboratory your kitchen. By following along with the engaging recipe of the week, taking measurements, and making observations, you will learn to think both like a cook and a scientist. The lab is also one of the most unique components of this course after all, in what other science course do you get to eat your lab?
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Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences. He developed the popular Harvard class, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” with his colleague David Weitz and chef Ferran Adrià. His research uses mathematics to examine a wide variety of problems in science and engineering, ranging from understanding the shapes of bird beaks, whale flippers and fungal spores, to finding the principles for designing materials that can assemble themselves, to answering ordinary questions about daily life, such as why a droplet of fluid splashes when it collides with a solid surface.
David Weitz is a Professor of Physics and Applied Physics, at the Harvard School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” with his colleague Michael Brenner and chef Ferran Adrià. His research group studies the science of soft matter materials as well as biophysics and biotechnology.
Pia Sörensen is Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University, and the HarvardX Fellow for Science CookingX. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division.
Culinary Advisor: Ferran Adrià was the chef and owner of restaurant elBulli in Roses, Spain, the only restaurant to have been voted number one in the world a record five times by the World s 50 best restaurant list. He is founder of the elBulli Foundation . a creative initiative intended to keep pushing the limits of culinary invention. His books include: A day at elBulli. Modern Gastronomy A to Z. and other books
Culinary Advisor: Pere Castells is a chemist, teacher, and former head of the Alícia Foundation s Scientific Research Department in Barcelona, Spain. He is currently coordinating the research project UB-Bullipèdia with the elBulli Foundation.