Hot College Courses
“Science and Cooking,” Harvard
Alícia, chef Ferran Adría's foundation for promoting technological innovation in kitchen science, is collaborating with the Harvard School of Engineering and Applied Sciences in the class "Science and Cooking: From Haute Cuisine to the Science of Soft Matter." The seminar features lectures by world-renowned chefs who use "molecular gastronomy," the practice of scientifically re-engineering food. For example, Adriá, who runs elBulli, makes a pea soup contained in a sphere of its own congealed skin, and Wylie Dufresne of wd~50 makes noodles almost entirely out of shrimp. After the chefs present, Harvard science professors explain the physical and chemical processes behind the chefs' culinary innovations. It's a lab class, so students will get to test the techniques they learn about and eat the results. Needless to say, the class is popular. The 600 students who showed up for the first lecture will enter a lottery for the opportunity to attend.