PHYS E-27 Science and Cooking: From Haute Cuisine to Soft Matter
Spring Term 2017 CRN 24282
This course teaches the scientific basis of cooking, by deconstructing the dishes of some of the most famous chefs in the world, and also understanding the scientific basis of ordinary recipes with ordinary foods. The course covers the basic concepts in the science of soft materials, providing a solid understanding of their properties and behavior. All food is made of soft materials, and cooking relies on many of their fundamental properties. The course also includes laboratory work that uses concepts of cooking to understand and motivate experimental measurements on soft materials. Each week a chef lectures on some aspect of gastronomy. The recorded lectures are the same as those given in the Harvard Faculty of Arts and Sciences course Science of the Physical Universe 27.