Science & Cooking

From Haute Cuisine to Soft Matter Science (part 1)

During each module 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:

  • How molecules influence flavor
  • The role of heat in cooking
  • 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?

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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: http://harvardx.harvard.edu/research-statement to learn more.

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Harvard University

Rating 4.8 based on 10 ratings
Length 6 weeks
Effort 5 - 7 hours per week
Starts Aug 23 (earlier today)
Cost $99
From Harvard University, HarvardX via edX
Instructors Michael Brenner, David Weitz, Pia Sörensen
Free Limited Content
Language English
Subjects Science Personal Development
Tags Physics Food & Nutrition Chemistry

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What people are saying

We analyzed reviews for this course to surface learners' thoughts about it

can you please in one review

Can you please add subtitles in different languages?

knowing about units in one review

Be aware: Knowing about units and their conversion helps to answer the questions in the "Homework" part.

also found myself in one review

I'm a pretty bad cook and took it for inspiration in learning to cook but I also found myself interested in relearning some basic chemistry that faded from my memory long ago.

combination of cooking in one review

Enjoyed it a lot, intersting combination of cooking and physics.

lab work very in one review

The labs were pretty fun although I never really liked lab work very much.

memory long ago in one review

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Harvard University

Rating 4.8 based on 10 ratings
Length 6 weeks
Effort 5 - 7 hours per week
Starts Aug 23 (earlier today)
Cost $99
From Harvard University, HarvardX via edX
Instructors Michael Brenner, David Weitz, Pia Sörensen
Free Limited Content
Language English
Subjects Science Personal Development
Tags Physics Food & Nutrition Chemistry