Science and Cooking Harvard
Online Free Online Course by
World Mentoring Academy
Online
/ Free Online Course
Details
This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented
spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary
creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.
Resources: Open Courseware from Adam Smith College, Georgia Organics, The Chef's Academy, MIT, Atlantic Cape CC, Manage Your Bar, UC Berkeley, Stanford along with many of the World's finest University's.
Language: English
Professors: Michael Williams
Units: 39
Lesson content
- Lec 1 Dialogue (2010)
- Lec 01 Intro (2011)
- Lec 01 Food and Science
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World Mentoring Academy is offering FREE Open Courseware. Setup a free user account & select courses with video lectures, Syllabus, Free textbooks when avail., assignments/homework, testing from MIT, Harvard, UC Berkeley, Stanford, U of Mich, Yale along with many of the World's finest University's (700+courses/24-48+ Lectures)