Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1) | HarvardX on edX


[MUSIC PLAYING] MICHAEL BRENNER: Cooking is such an
amazing way to learn about science. Many of us cook every
day, but when you start to think about why the recipes work–
why is it that when you knead bread it has this remarkable texture, or
why is it that candy recipes work as they do, or how is it
that you cook eggs in a way that it comes out to be
perfect– you immediately are led to thinking about
basic principles in science. Hi. I’m Michael Brenner. PIA SORENSEN: I’m Pia Sorensen. DAVID WEITZ: I’m David Weitz. PIA SORENSEN: We are very excited
to be launching this new version of our course in Science & Cooking. We will be talking with chefs
from around the world about how scientific principles
help them to develop their delicious culinary creations. In part one of the course
we will focus on topics such as how we can
control flavor and heat, and we’ll explore modernist techniques,
like sous vide cooking, gelation, and spherification. In part two, we will
explore the physical changes that occur during cooking. We will change food
texture, and prepare recipes with emulsions and foams that are
both flavorful and interesting to eat. DAVID WEITZ: In this class, you’ll learn
about food, cooking, and about science. [MUSIC PLAYING]

2 Comments

  1. Luísa Chitolina Schetinger

    December 20, 2016 at 8:14 pm

    Can't wait for this course 🙂

  2. KUTE

    May 31, 2017 at 10:54 am

    Dope upload 😍

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