Science and Cooking: From Haute Cuisine to Soft Matter Science (part 2)

开始时间: 04/22/2022 持续时间: 6 week

所在平台: EdxArchive 课程类别: 其他类别 大学或机构: HarvardX 授课老师： Michael Brenner Pia Sörensen David Weitz

课程主页: https://www.edx.org/archive/science-cooking-haute-cuisine-soft-harvardx-spu27-2x

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课程详情

In Part 2 of Science and Cooking (Part 1 is available here), we will be visited by more 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?

This course focuses on the physical changes that occur during cooking.  If you are interested in signing up for “Part 1,” which focuses more on the chemistry of cooking, you can do so here.

课程大纲

• 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.

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