About the content
During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.
Topics will include:
- How molecules influence flavor
- The role of heat in cooking
- Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, you will learn to think like both a cook and a scientist. 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?
- The scientific concepts that underlie everyday cooking and haute cuisine techniques;
- How to apply principles of physics, engineering, and chemistry to cooking;
- How to become an experimental scientist in your own kitchen;
- How to think like a chef AND a scientist.
Basic mathematics concepts (arithmetic, algebra, geometry)
Includes a discussion by Daniel Humm of Eleven Madison Park in NYC on flavor, pH, and the secret to his famous duck sauce, and scientific discussions on the major molecules of food, flavor, moles, and pH.
Module 2: Energy, temperature, and heat
Includes a welcome drink by Dave Arnold of Booker and Dax in NYC to toast the course, and a scientific discussion of how to cook a perfect egg. This module will focus on one of the most commons ways to cook - adding energy in the form of heat to increase the temperature of a food and thus change its internal structure.
Module 3: Phase transitions
Joan and Jordi Roca of El Celler de Can Roca, recently voted the best restaurant in the world, will explain how they manipulate phase transitions when cooking through techniques like sous vide and rotovapping. The scientific discussion will focus on what causes phase transitions in foods from a macroscopic and microscopic perspective.
Module 4: Diffusion and Spherification
José Andrés, chef and owner of minibar, Jaleo, and The Bazaar, will introduce us to the remarkable dishes he creates with gelling agents. Dominique Crenn of Atelier Crenn in San Fransisco will make carrot jerky, and America's Test Kitchen will show us their secret to making excellent scrambled eggs and coleslaw. Scientific discussions in this module will include gelation, modernist thickeners, and diffusion, which make some remarkable dishes possible.
Module 5: Heat Transfer
Carme Ruscalleda, chef and owner of restaurant Sant Pau, will cook steak and other culinary specialties that illustrate the special attention chefs pay to heat diffusion when cooking food. Nathan Myhrvold will share his method for cooking the perfect burger, and America’s Test Kitchen will show us their secret to cooking perfect French fries. The scientific discussion in this module is about heat transfer, and explaining why it is so hard to cook a perfect steak from both a microscopic and macroscopic perspective. We will also explore heat-dependent chemical reactions, and how they impact food taste and texture.
Module 6: Candy
In the final module we will discuss solubility and the science of candy and chocolate. Joanne Chang, from Flour bakery, will talk about the stages of sugar, and Enric Rovira from Xocolaters de Barcelona in Spain will show us some marvelous chocolate creations and we will discuss the underlying science of chocolate tempering and the different phases of chocolate.
Glover Professor of Applied Mathematics and Applied Physics
Professor of Physics and Applied Physics
Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineering and Applied Sciences
Harvard University is a private Ivy League research university in Cambridge, Massachusetts. Established in 1636 and named for its first benefactor clergyman John Harvard, Harvard is the United States' oldest institution of higher learning, and its history, influence, and wealth have made it one of the world's most prestigious universities. The Harvard Corporation is its first chartered corporation. Although never formally affiliated with any denomination, the early College primarily trained Congregational and Unitarian clergy. Its curriculum and student body were gradually secularized during the 18th century, and by the 19th century, Harvard had emerged as the central cultural establishment among Boston elites. Following the American Civil War, President Charles W. Eliot's long tenure (1869–1909) transformed the college and affiliated professional schools into a modern research university; Harvard was a founding member of the Association of American Universities in 1900. A. Lawrence Lowell, who followed Eliot, further reformed the undergraduate curriculum and undertook aggressive expansion of Harvard's land holdings and physical plant. James Bryant Conant led the university through the Great Depression and World War II and began to reform the curriculum and liberalize admissions after the war. The undergraduate college became coeducational after its 1977 merger with Radcliffe College.
The university is organized into eleven separate academic units—ten faculties and the Radcliffe Institute for Advanced Study—with campuses throughout the Boston metropolitan area: its 209-acre (85 ha) main campus is centered on Harvard Yard in Cambridge, approximately 3 miles (5 km) northwest of Boston; the business school and athletics facilities, including Harvard Stadium, are located across the Charles River in the Allston neighborhood of Boston and the medical, dental, and public health schools are in the Longwood Medical Area. The endowment of Harvard's is worth $37.1 billion, making it the largest of any academic institution.
Harvard is a large, highly residential research university. The nominal cost of attendance is high, but the university's large endowment allows it to offer generous financial aid packages. The Harvard Library is the world's largest academic and private library system, comprising 79 individual libraries holding over 18 million items. The University is cited as one of the world's top tertiary institutions by various organizations.
Harvard's alumni include eight U.S. presidents, several foreign heads of state, 62 living billionaires, 359 Rhodes Scholars, and 242 Marshall Scholars. To date, some 157 Nobel laureates, 18 Fields Medalists, and 14 Turing Award winners have been affiliated as students, faculty, or staff. In addition, Harvard students and alumni have won 10 Academy Awards, 48 Pulitzer Prizes, and 108 Olympic medals (46 gold, 41 silver and 21 bronze).
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