Science & Cooking: Harvard Profs Meet World-Class Chefs in Unique Online Course

Put Har­vard researchers and world-class chefs togeth­er and what do you get? An unex­pect­ed com­bi­na­tion and a course called Sci­ence and Cook­ing: From Haute Cui­sine to the Sci­ence of Soft Mat­ter. Dur­ing the past sev­er­al decades, researchers have pushed the bound­aries of soft mat­ter sci­ence, a sci­en­tif­ic field that looks at how ther­mal stress­es and ther­mal fluc­tu­a­tions change the phys­i­cal prop­er­ties of every­day mate­ri­als. Nat­u­ral­ly this all applies to food and cook­ing. Hence the premise of the course which uses cook­ing to explain fun­da­men­tal prin­ci­ples in applied physics and engi­neer­ing.

You can watch the intro­duc­to­ry lec­ture here and the third tasty lec­ture, The Many Faces of Choco­late, above. The full course can be watched on YouTube. And, of course, we’ve added it to our col­lec­tion, Sci­ence & Cook­ing: Har­vard Profs Meet World-Class Chefs in Unique Online Course.

via Har­vard School of Engi­neer­ing and Applied Sci­ences

Relat­ed Con­tent:

MIT Teach­es You How to Speak Ital­ian & Cook Ital­ian Cui­sine All at Once (Free Online Course)

Learn to Code with Harvard’s Intro to Com­put­er Sci­ence Course And Oth­er Free Tech Class­es