| 
w b
Course

Science and Cooking: From Haute Cuisine to the Science of Soft Matter

Harvard University

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

Continue Reading ▼
Home > Science > Physics > Science and Cooking: From Haute Cuisine to the Science of Soft MatterLectures: