Introduction

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.

<a href="http://www.youtube.com/watch?v=FqJ4_ZaZEP4" rel="nofollow" target="_blank"><img src="http://img.youtube.com/vi/FqJ4_ZaZEP4/0.jpg" alt="0" title="How To Choose The Correct Channel Type For Your Video Content " /></a>

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.

What you'll learn:

  • 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.

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 John A. Paulson 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.

Pia  Sörensen

Pia Sörensen

Preceptor of Science and Cooking and HarvardX Fellow, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics

Pia Sörensen is Preceptor of Science and Cooking at the John A. Paulson 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.

David Weitz

David Weitz

Professor of Physics and Applied Physics, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics

David Weitz is a Professor of Physics and Applied Physics, at the John A. Paulson 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.

Course Provided By

Back To Top