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Science & Cooking

From Haute Cuisine to Soft Matter Science (chemistry)

5.0 Filled star Filled star Filled star Filled star Filled star
Based on 4 ratings
see reviews
Michael Brenner, David Weitz, and Pia Sörensen

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.
Read more

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?

Enroll now

What's inside

Learning objectives

  • The scientific concepts that underlie everyday cooking and haute cuisine techniques;
  • How to apply principles of physics, engineering, and chemistry to cooking;
  • How to become an experimental scientist in your own kitchen;
  • How to think like a chef and a scientist.

Syllabus

Traffic lights

Read about what's good
what should give you pause
and possible dealbreakers
Explores the scientific principles underlying cooking techniques used by professional chefs
Taught by culinary experts from renowned restaurants like Eleven Madison Park, El Celler de Can Roca, and minibar
Involves hands-on cooking experiments, allowing learners to apply scientific concepts in a practical setting
Provides a strong foundation in the science of cooking, including topics such as molecular gastronomy and heat transfer
Develops critical thinking skills by encouraging learners to analyze and understand cooking processes from a scientific perspective
May require some prior knowledge of cooking or basic science concepts

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Create your own learning path. Save this course to your list so you can find it easily later.
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Reviews summary

Science of cooking from harvard

According to learners, this course offers a unique blend of culinary arts and scientific principles. Students praise the high-quality lectures featuring engaging Harvard professors and inspiring world-renowned chefs. A significant highlight is the hands-on kitchen experiments, which many found to be a fun and effective way to apply concepts and a unique component of the course. While many appreciate the depth of scientific explanation, some note that it can be challenging without a science background and occasionally feels less connected to practical cooking. Overall, it's seen as an excellent course for those curious about the 'why' behind cooking, bridging the gap between kitchen and lab.
Heavily science-focused, less on practical everyday cooking.
"Was hoping for more cooking techniques, but it's heavily focused on the science."
"Didn't feel like I learned much I could use directly in my kitchen, unless I wanted to understand molecular gastronomy."
"The material is interesting but sometimes feels disconnected from practical cooking."
Features expert instructors and professional production.
"The lectures are high quality and the chef interviews are a great touch."
"Highly engaging instructors."
"Appreciated the clear explanations from the professors."
Hands-on labs reinforce learning effectively.
"The kitchen labs were fun and really solidified the concepts."
"The lab is certainly one of the most unique components of this course."
"The experiments were simple but effective."
Successfully bridges culinary art and soft matter science.
"Absolutely loved this course! The way they blend complex science with practical cooking examples is brilliant."
"Bridged the gap between my love for cooking and my science background perfectly."
"The mix of science and cooking is unique, but sometimes the connection wasn't as clear as it could be."
Can be challenging without prior scientific knowledge.
"Sometimes felt a bit dry and academic. The chef parts were great, but the science lectures were dense."
"Better for those with some science background."
"Found it a bit dry and academic. The chef parts were great, but the science lectures were dense."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) with these activities:
Connect with Experienced Chefs
Reach out to experienced chefs to gain insights from professionals in the field.
Show steps
  • Attend culinary events and workshops
  • Contact chefs directly through email or social media
  • Request informational interviews
On Food and Cooking: The Science and Lore of the Kitchen
Review the classic text on the science of cooking to gain a deeper understanding of the principles behind the techniques used in the course.
View Keys to Good Cooking on Amazon
Show steps
  • Read the book
  • Take notes on key concepts
  • Discuss the book with other students
Cooking and Science Study Group
Join a study group to share knowledge, discuss course materials, and collaborate on projects.
Show steps
  • Find or form a study group with other students
  • Set regular meeting times
  • Discuss course content and assignments
  • Collaborate on projects and experiments
Six other activities
Expand to see all activities and additional details
Show all nine activities
Home Cooking Challenge
Apply the principles learned in the course to create your own recipes and cook delicious meals at home.
Browse courses on Cooking Skills
Show steps
  • Select recipes that interest you
  • Gather the necessary ingredients and equipment
  • Follow the recipes and prepare the dishes
  • Taste and evaluate your creations
How to Cook Like a Chef: Online Tutorials
Follow online tutorials to practice cooking techniques and refine culinary skills.
Browse courses on Cooking Techniques
Show steps
  • Find reputable online cooking tutorials
  • Follow the tutorials step-by-step
  • Practice the techniques regularly
Flavor Pairings Exercise
Practice identifying and pairing flavors to enhance culinary creations.
Show steps
  • Gather a variety of ingredients
  • Experiment with different flavor combinations
  • Record your observations and impressions
Culinary Experimentation Log
Document culinary experiments to record observations, analyze results, and deepen understanding of the science behind cooking.
Show steps
  • Plan and design culinary experiments
  • Conduct the experiments and record data
  • Analyze the results and draw conclusions
  • Write up the findings in a log
Culinary Innovation Proposal
Develop and present a proposal for an innovative culinary creation that applies scientific principles.
Show steps
  • Research and identify a culinary challenge
  • Develop a hypothesis and design an experiment
  • Conduct the experiment and collect data
  • Analyze the results and draw conclusions
  • Write and present a proposal
Contribute to Open Food Science Projects
Participate in open-source projects related to food science to contribute to the advancement of culinary knowledge.
Browse courses on Food Science
Show steps
  • Identify open-source food science projects
  • Review the project documentation
  • Contribute to the project

Career center

Learners who complete Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) will develop knowledge and skills that may be useful to these careers:
Molecular Gastronomist
Molecular Gastronomists study the physical and chemical transformations that occur during cooking. This course may be useful for Molecular Gastronomists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Molecular Gastronomists to develop new and innovative dishes.
See salaries and explore the career path for Molecular Gastronomist
Chef
Chefs prepare and cook food in restaurants, hotels, and other food service establishments. This course may be useful for Chefs because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Chefs to develop new recipes, improve their cooking skills, and understand the science behind the food they cook.
See salaries and explore the career path for Chef
Science Writer
Science Writers write about science for magazines, newspapers, and websites. This course may be useful for Science Writers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Science Writers to write more informed and engaging articles about food science.
See salaries and explore the career path for Science Writer
Food Photographer
Food Photographers take pictures of food for magazines, newspapers, and websites. This course may be useful for Food Photographers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Food Photographers to understand how to best capture the beauty andおいしさof food in their photographs.
See salaries and explore the career path for Food Photographer
Food Stylist
Food Stylists prepare food for photography and film. This course may be useful for Food Stylists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Food Stylists to create visually appealing food that looks delicious on camera.
See salaries and explore the career path for Food Stylist
Food Writer
Food Writers write about food for magazines, newspapers, and websites. This course may be useful for Food Writers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Food Writers to write more informed and engaging articles about food.
See salaries and explore the career path for Food Writer
Entrepreneur
Entrepreneurs start and run their own businesses. This course may be useful for Entrepreneurs because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Entrepreneurs to develop and launch new food-related businesses.
See salaries and explore the career path for Entrepreneur
Dietitian
Dietitians provide nutrition advice to individuals and groups. This course may be useful for Dietitians because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Dietitians to provide more informed and effective nutrition advice.
See salaries and explore the career path for Dietitian
Culinary Scientist
Culinary Scientists combine their understanding of food science, nutrition, and culinary arts to develop and improve food products. They work in research and development, quality control, and product safety. This course may be useful for Culinary Scientists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques.
See salaries and explore the career path for Culinary Scientist
Nutritionist
Nutritionists study the relationship between food and health. This course may be useful for Nutritionists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Nutritionists to better understand the role of food in health and disease.
See salaries and explore the career path for Nutritionist
Food Scientist
Food Scientists apply scientific principles to the study of food. They work in research and development, quality control, and product safety. This course may be useful for Food Scientists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques.
See salaries and explore the career path for Food Scientist
Research Scientist
Research Scientists conduct scientific research in a variety of fields, including food science and nutrition. This course may be useful for Research Scientists because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Research Scientists to design and conduct more effective studies.
See salaries and explore the career path for Research Scientist
Professor
Professors teach and conduct research at colleges and universities. This course may be useful for Professors because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Professors to develop and teach more engaging and informative courses.
See salaries and explore the career path for Professor
Product Manager
Product Managers are responsible for the development and marketing of new products. This course may be useful for Product Managers because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Product Managers to develop and market new food products that meet the needs of consumers.
See salaries and explore the career path for Product Manager
Consultant
Consultants provide advice and expertise to businesses and organizations. This course may be useful for Consultants because it provides a foundation in the scientific principles that underlie cooking and haute cuisine techniques. This knowledge can help Consultants to provide more informed and valuable advice to their clients.
See salaries and explore the career path for Consultant

Reading list

We've selected 13 books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry).
Cover image
Nose Dive
Save
Harold McGee's classic work comprehensive guide to the science of cooking, covering everything from the chemistry of ingredients to the physics of cooking techniques. It is an essential reference for anyone who wants to understand the science behind the art of cooking.
Nose Dive: A Field Guide to the World's Smells
Paperback
$$
Nose Dive: A Field Guide to the World's Smells
Kindle Edition
$$
Cover image
The Food Lab
Save
Practical guide to cooking that uses science to explain why recipes work. It is full of tips and tricks for making your food taste better, and great resource for anyone who wants to learn more about the science of cooking.
The Food Lab: Better Home Cooking Through Science
Hardcover
$$
(한국어) THE FOOD LAB The Food Lab (Korean Edition)
Hardcover
$$$
The Food Lab: Better Home Cooking Through Science
Kindle Edition
$$
Cover image
The Book of Cocktail Ratios
Save
Teaches you how to cook by ratios, rather than by following recipes. This approach gives you more flexibility in the kitchen, and allows you to create your own dishes. It great resource for anyone who wants to learn more about the fundamentals of cooking.
The Book of Cocktail Ratios: The Surprising...
Hardcover
$$
The Book of Cocktail Ratios: The Surprising...
Kindle Edition
$$
Cover image
The Science of Cooking
Save
Collection of recipes that have been tested and perfected by the experts at Cook's Illustrated. Each recipe is accompanied by a detailed explanation of the science behind it, so you can learn more about the how and why of cooking.
The Science of Spice: Understand Flavor Connections...
Hardcover
$$
The Science of Cooking: Every Question Answered to...
Hardcover
$$
Cocinología (The Science of Cooking): La ciencia de...
Hardcover
$$
The Science of Cooking: Every Question Answered to...
Kindle Edition
$$
The Science of Spice: Understand Flavor Connections...
Kindle Edition
$$
Cover image
The Flavor Matrix
Save
Provides a guide to pairing ingredients to create delicious dishes. It is based on the science of flavor, and provides a systematic approach to creating new and innovative recipes.
The Flavor Matrix: The Art and Science of Pairing...
Hardcover
$$
Cover image
Principles of Food Chemistry
Save
This textbook provides a comprehensive overview of the chemistry of food. It covers everything from the structure of food molecules to the chemical reactions that occur during cooking. It great resource for anyone who wants to learn more about the science of food.
Principles of Food Chemistry (Food Science Text...
Hardcover
$$$
Principles of Food Chemistry (Food Science Text...
Kindle Edition
$$$
Cover image
Introduction to Food Engineering
Save
This textbook provides an overview of the engineering principles that are used in the food industry. It covers everything from the design of food processing equipment to the storage and transportation of food. It great resource for anyone who wants to learn more about the engineering aspects of food production.
Introduction to Food Engineering (Food Science and...
Paperback
$$$$
Introduction to Food Engineering (ISSN)
Kindle Edition
$$$$
Cover image
The Kitchen as Laboratory
Save
Collection of essays that explore the science of food and cooking. It covers a wide range of topics, from the chemistry of flavor to the physics of cooking techniques. It great resource for anyone who wants to learn more about the science behind the art of cooking.
The Kitchen as Laboratory: Reflections on the...
Paperback
$$
The Kitchen as Laboratory: Reflections on the...
Kindle Edition
$$
Cover image
The Science of Spice
Save
Provides a comprehensive overview of the science of cooking. It covers everything from the chemistry of ingredients to the physics of cooking techniques. It great resource for anyone who wants to learn more about the science behind the art of cooking.
The Science of Spice: Understand Flavor Connections...
Hardcover
$$
The Science of Spice By Dr. Stuart Farrimond & The...
Hardcover
$$$
Science Of Spice [Hardcover], Food IQ [Hardcover],...
Paperback
$$$
Cover image
Flavor
Save
Explores the science of flavor. It covers everything from the physiology of taste to the psychology of flavor perception. It great resource for anyone who wants to learn more about the science behind the art of cooking.
Flavor: The Science of Our Most Neglected Sense
Hardcover
$$
(Pусский) Вкус: Наука о самом малоизученном человеческом...
Kindle Edition
$
Cover image
The Science of Chocolate
Save
Provides a comprehensive overview of the science of chocolate. It covers everything from the history of chocolate to the chemistry of chocolate flavor. It great resource for anyone who wants to learn more about the science behind the art of chocolate making.
The Science of Chocolate
Paperback
$$
Cover image
McGee on Food & Cooking
Save
Provides a tour of the world of molecular gastronomy. It covers everything from the history of molecular gastronomy to the latest techniques in molecular cooking. It great resource for anyone who wants to learn more about the science behind the art of cooking.
McGee on Food and Cooking: An Encyclopedia of...
Hardcover
$$$
On Food and Cooking (Chinese Edition) by McGee,...
Paperback
$$$$
Cover image
Food Science and Technology
Save
Provides a comprehensive overview of the chemistry of food. It covers everything from the structure of food molecules to the chemical reactions that occur during cooking. It great resource for anyone who wants to learn more about the science behind the art of cooking.
Food Science and Technology
Hardcover
$$$
Food Science and Technology
Kindle Edition
$$$

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Course image
Rating
5.0 Filled star Filled star Filled star Filled star Filled star
Effort
2 to 3 hours per week for 16 weeks
Level
Introductory
Via
edX
Institution
Harvard University
Instructors
Michael Brenner
David Weitz
Pia Sörensen
Language
English
Transcript
English
This course belongs to a collection called The Science of Cooking. It's comprised of three courses:
  1. Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
  2. Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) (viewing)
  3. Food Fermentation: The Science of Cooking with Microbes
Traffic lights
Read about what's good
what should give you pause
and possible dealbreakers
Explores the scientific principles underlying cooking techniques used by professional chefs
Taught by culinary experts from renowned restaurants like Eleven Madison Park, El Celler de Can Roca, and minibar
Involves hands-on cooking experiments, allowing learners to apply scientific concepts in a practical setting
Provides a strong foundation in the science of cooking, including topics such as molecular gastronomy and heat transfer
Develops critical thinking skills by encouraging learners to analyze and understand cooking processes from a scientific perspective
May require some prior knowledge of cooking or basic science concepts
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