Science & Cooking: From Haute Cuisine to Soft Matter Science

开始时间: 04/22/2022 持续时间: 14 weeks

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

课程主页: https://www.edx.org/archive/science-cooking-haute-cuisine-soft-harvardx-spu27x-0

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课程详情

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:

• Soft matter materials, such as emulsions, illustrated by aioli
• Elasticity, exemplified by the done-ness of a steak
• 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?

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 to learn more.

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