Best chefs and Harvard researchers check out how day-to-day cooking and haute cuisine can illuminate fundamental concepts in physics and engineering.
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ABOUT THIS System
Through each week of this study course, chefs expose the secrets at the rear of some of their most well-known culinary creations — typically suitable in their personal places to eat. Inspired by these cooking mastery, the Harvard group will then describe the science at the rear of the recipe.
Subjects will include:
How molecules influence taste
The part of heat in cooking
Diffusion, exposed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
You will also have the possibility to develop into an experimental scientist in your really personal laboratory — your kitchen. By following along with the partaking recipe of the week, having exact measurements, and producing skillful observations, you will understand to imagine like both of those a cook dinner and a scientist. The lab is certainly just one of the most exclusive factors of this study course — After all, in what other science study course can you consume your experiments?
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WHAT You’ll Find out
The scientific ideas that underlie day-to-day cooking and haute cuisine methods
How to use concepts of physics, engineering, and chemistry to cooking
How to develop into an experimental scientist in your personal kitchen
How to imagine like a chef AND a scientist.