Want to channel Ferran Adrià in your own home? We’ve stumbled upon this amazing online cooking course on EdX that’s completely FREE. It’s called Science & Cooking: From Haute Cuisine to Soft Matter Science; and it’s a step-by-step guide whereby you’re taught by top chefs and Harvard researchers ‘who explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa’.
What is EdX? The official blurb says: “EdX is a non-profit created by founding partners Harvard and MIT. We’re bringing the best of higher education to students around the world. EdX offers MOOCs and interactive online classes in subjects including law, history, business, social sciences, computer science, public health, and artificial intelligence (AI).”
We’ve signed up for cooking course and we’ll be blogging about our experiences. It only begins in October, so we’ll remind you closer to the time. In the meantime, sign up so you can join us! During the course follow the hashtag #EdX on Twitter, so you can see what we get up too.
More about the course:
Science & Cooking: From Haute Cuisine to Soft Matter Science
During each week of the course, you will watch as 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, in simple and sophisticated ways, the science behind the recipe.
Topics will include: soft matter materials, such as emulsions, illustrated by aioli; elasticity, exemplified by the done-ness of a steak; and diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
To help you make the link between cooking and science, an “equation of the week” will capture the core scientific concept being explored. You will also have the opportunity to be an experimental scientist in your very own laboratory — your kitchen. By following along with the engaging recipe of the week, taking measurements, and making observations, you will learn to think both like a cook and a scientist. The lab is also one of the most unique components of this course — after all, in what other science course do you get to eat your lab?