Science in Cooking: From Haute Cuisine to Soft Matter Science (Physics)

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Top chefs and Harvard researchers explore how traditional and modernist science in cooking illuminates basic principles in chemistry, physics, and…

Last updated on October 21, 2021 11:18 pm

Introduction

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!

About this course

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?

What you will learn from the course on ‘Science in Cooking’?

  • 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
  • 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.

Prerequisites

Secondary school (high school) algebra, basic mathematics concepts

Syllabus on Science in Cooking

Module 1. Science in Cooking: Elasticity

How do we describe food texture? In the firstmodule of the course, we will explore the scientific concept of elasticity, which influences the texture of food, and how it changes during cooking. Discussions with Bill Yosses and Mark Ladner will address the role of gluten in dough and the challenges of working with gluten-free varieties.

Module 2. Science in Cooking: Viscosity

How can we make liquid foods more appealing? Just as solid foods can have different textures, so can liquids, largely determined by their viscosity, or thickness. Scientific discussions about what determines viscosity and demonstrations of different ways to change the viscosities of foods will allow us to explore this topic from different perspectives. We will hear from Harvard’s own Martin Breslin, Director for Culinary Operations, and Carles Tejedor, from Oillab and By restaurant in Barcelona.

Module 3. Science in Cooking: Emulsions and Foams

Emulsions and foams are some of the most interesting foods to think about from a scientific perspective, and we will investigate the physical principles that control their formation. Nandu Jubany will demonstrate how he uses emulsions and foams for a twist on traditional Catalan cuisine at his restaurant, Can Jubany. In the lab you can compete with other learners to see whose emulsion and foam rises the highest!

Module 4. Science in Cooking: Advanced Phase Behavior

The preparation of chocolate and frozen desserts such as ice cream are great illustrations of how chefs manipulate phase changes such as crystallization (freezing).In this module, we will discuss such concepts as nucleation of crystals and freezing point depression, and see how they can be used for chocolate tempering and making ice cream, which you will make yourself in the lab!

Module 5. Science in Cooking: Enzymes

The activity of enzymes can provide both benefits and challenges in the kitchen. After discussing the diverse roles that enzymes can play, we will investigate strategies to both restrict and exploit enzyme activity in cooking. Ted Russin and Wylie Dufresne will showcase some of their creative dishes that are only possible because of enzymes.

Module 6. Science in Cooking: Baking

To conclude the course, we will see how many of the topics that we have discussed come together in a popular cooking technique – baking! Joanne Chang and Christina Tosi will show us how to make delicious cakes, cookies, pies, and bread, and we will see how science makes it possible!

Note: Your review matters 

If you have already done this course, kindly drop your review in our reviews section. It would help others to get useful information and better insight into the course offered.

FAQ

Free Course
Verified Certificate at

$169.00

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  • EDX
  • Harvard University
  • Online Course
  • Self-paced
  • Beginner
  • 3+ Months
  • Free Course (Affordable Certificate)
  • English
  • Cooking Food Science
Learning Experience
9
PROS: Interesting combination of cooking and physics. Video content will assist you in doing homework. Lots of professional chefs help in illustrating the issues and problems given in the lectures. Able to apply this fun knowledge in everyday practice.
CONS: Need subtitles in different languages. One should know secondary school (high school) algebra, basic mathematics concepts.

Description

Introduction

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!

About this course

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?

What you will learn from the course on ‘Science in Cooking’?

  • 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
  • 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.

Prerequisites

Secondary school (high school) algebra, basic mathematics concepts

Syllabus on Science in Cooking

Module 1. Science in Cooking: Elasticity

How do we describe food texture? In the firstmodule of the course, we will explore the scientific concept of elasticity, which influences the texture of food, and how it changes during cooking. Discussions with Bill Yosses and Mark Ladner will address the role of gluten in dough and the challenges of working with gluten-free varieties.

Module 2. Science in Cooking: Viscosity

How can we make liquid foods more appealing? Just as solid foods can have different textures, so can liquids, largely determined by their viscosity, or thickness. Scientific discussions about what determines viscosity and demonstrations of different ways to change the viscosities of foods will allow us to explore this topic from different perspectives. We will hear from Harvard’s own Martin Breslin, Director for Culinary Operations, and Carles Tejedor, from Oillab and By restaurant in Barcelona.

Module 3. Science in Cooking: Emulsions and Foams

Emulsions and foams are some of the most interesting foods to think about from a scientific perspective, and we will investigate the physical principles that control their formation. Nandu Jubany will demonstrate how he uses emulsions and foams for a twist on traditional Catalan cuisine at his restaurant, Can Jubany. In the lab you can compete with other learners to see whose emulsion and foam rises the highest!

Module 4. Science in Cooking: Advanced Phase Behavior

The preparation of chocolate and frozen desserts such as ice cream are great illustrations of how chefs manipulate phase changes such as crystallization (freezing).In this module, we will discuss such concepts as nucleation of crystals and freezing point depression, and see how they can be used for chocolate tempering and making ice cream, which you will make yourself in the lab!

Module 5. Science in Cooking: Enzymes

The activity of enzymes can provide both benefits and challenges in the kitchen. After discussing the diverse roles that enzymes can play, we will investigate strategies to both restrict and exploit enzyme activity in cooking. Ted Russin and Wylie Dufresne will showcase some of their creative dishes that are only possible because of enzymes.

Module 6. Science in Cooking: Baking

To conclude the course, we will see how many of the topics that we have discussed come together in a popular cooking technique – baking! Joanne Chang and Christina Tosi will show us how to make delicious cakes, cookies, pies, and bread, and we will see how science makes it possible!

Note: Your review matters 

If you have already done this course, kindly drop your review in our reviews section. It would help others to get useful information and better insight into the course offered.

FAQ

Specification:

  • EDX
  • Harvard University
  • Online Course
  • Self-paced
  • Beginner
  • 3+ Months
  • Free Course (Affordable Certificate)
  • English
  • Cooking Food Science

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Science in Cooking: From Haute Cuisine to Soft Matter Science (Physics)
Science in Cooking: From Haute Cuisine to Soft Matter Science (Physics)

$169.00

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