Introduction

Please note: While this course has already begun, you can still join at any time!  Please keep in mind that the course ends on September 30, 2015 so if you want to take part in the live course, register soon! The course will be archived and available for open use after this date as well.

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?

<a href="http://www.youtube.com/watch?v=tYB3tMwCwJQ" rel="nofollow" target="_blank"><img src="http://img.youtube.com/vi/tYB3tMwCwJQ/0.jpg" alt="0" title="How To Choose The Correct Channel Type For Your Video Content " /></a>

Meet The Author

Michael Brenner

Michael Brenner

Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor

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.

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