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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 11 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
Download Videos On all desktop and mobile devices
Language English
Subjects Science Personal Development
Tags Physics Food & Nutrition Chemistry

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What people are saying

According to other learners, here's what you need to know

maillard reactions occur in one review

You'll learn how to properly marinate, and connect it with the diffusion equation, you'll learn how is the best chocolate made, how the Maillard reactions occur and why we coat dough with yolk or baking soda, how the temperature changes affect the ingredients, how can you use gels and different fats, and understand their chemical background.

best chocolate made in one review

famous chefs sharing in one review

The course features not only excellent presenters and professors, but also famous chefs sharing their techniques and recipes.

found myself interested 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.

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 11 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
Download Videos On all desktop and mobile devices
Language English
Subjects Science Personal Development
Tags Physics Food & Nutrition Chemistry

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