Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)

In this course, which investigates physical transformations in food, we will be visited by 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?

Created by: Harvard University

Level: Introductory

Find Out More
Share
Facebook
Twitter
Pinterest
Reddit
StumbleUpon
LinkedIn
Email

Concord Online Courses

Back to Top

Log In

Contact Us

Upload An Image

Please select an image to upload
Note: must be in .png, .gif or .jpg format
OR
Provide URL where image can be downloaded
Note: must be in .png, .gif or .jpg format

By clicking this button,
you agree to the terms of use

By clicking "Create Alert" I agree to the Uloop Terms of Use.

Image not available.

Add a Photo

Please select a photo to upload
Note: must be in .png, .gif or .jpg format