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

Payment
Обучение бесплатное
Certificate
Сертификация платная
Duration
1 час курса
О курсе

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?

Программа
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise, baking, and more!
Что Вы изучите?
  • The chemical and physical principles that underlie everyday cooking and haute cuisine techniques
  • How chefs can use enzymes to make foods that would otherwise be impossible
  • How to use the scientific method to learn how a recipe works, and find ways you could improve it
  • How to think like a chef AND a scientist.
Лекторы
Michael Brenner
Michael Brenner
Glover Professor of Applied Mathematics and Applied Physics Harvard University
Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics, and Harvard College Professor at the Harvard School of Engineering and Applied Sciences. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague David Weitz and chef Ferran Adrià. His research uses mathematics to examine a wide variety of problems in science and engineering, ranging from understanding the shapes of bird beaks, whale flippers and fungal spores, to finding the principles for designing materials that can assemble themselves, to answering ordinary questions about daily life, such as why a droplet of fluid splashes when it collides with a solid surface.
David Weitz
David Weitz
Professor of Physics and Applied Physics Harvard University
David Weitz is a Professor of Physics and Applied Physics, at the Harvard School of Engineering and Applied Sciences and the Department of Physics. He developed the popular Harvard class, "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," with his colleague Michael Brenner and chef Ferran Adrià. His research group studies the science of soft matter materials as well as biophysics and biotechnology.
Pia Sörensen
Pia Sörensen
Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineerin...
Pia Sörensen is Senior Preceptor in Chemical Engineering and Applied Materials at the John A. Paulson School of Engineering and Applied Sciences at Harvard University, and the HarvardX Fellow for Science & CookingX. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division.
Платформа
EdX
Эта платформа предоставляет все курсы бесплатно. Авторами выступают топовые университеты и корпорации, которые стараются удерживать стандарты качества. За несоблюдение дедлайнов, невыполнение домашнего задания студенты теряют баллы. Как и в других платформах, лекционные видео чередуются с практическими заданиями. Обучение проводится на английском, китайском, испанском, французском и хинди.