Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)

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Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)

Course Details

Cost

FREE,
Add a Verified Certificate for $99

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  • In Session

Course Provider

edX online courses
Harvard University, the Massachusetts Institute of Technology, and the University of California, Berkeley, are just some of the schools that you have at your fingertips with edX. Through massive open online courses (MOOCs) from the world's best universities, you can develop your knowledge in literature, math, history, food and nutrition, and more. These online classes are taught by highly-regarded experts in the field. If you take a class on computer science through Harvard, you may be tau...
Harvard University, the Massachusetts Institute of Technology, and the University of California, Berkeley, are just some of the schools that you have at your fingertips with edX. Through massive open online courses (MOOCs) from the world's best universities, you can develop your knowledge in literature, math, history, food and nutrition, and more. These online classes are taught by highly-regarded experts in the field. If you take a class on computer science through Harvard, you may be taught by David J. Malan, a senior lecturer on computer science at Harvard University for the School of Engineering and Applied Sciences. But there's not just one professor - you have access to the entire teaching staff, allowing you to receive feedback on assignments straight from the experts. Pursue a Verified Certificate to document your achievements and use your coursework for job and school applications, promotions, and more. EdX also works with top universities to conduct research, allowing them to learn more about learning. Using their findings, edX is able to provide students with the best and most effective courses, constantly enhancing the student experience.

Provider Subject Specialization
Sciences & Technology
Business & Management
22217 reviews

Course Description

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?


HarvardX requires individuals who enroll in i...

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?


HarvardX requires individuals who enroll in its courses on edX to abide by the terms of the edX honor code : https://www.edx.org/edx-terms-service. HarvardX will take appropriate corrective action in response to violations of the edX honor code, which may include dismissal from the HarvardX course; revocation of any certificates received for the HarvardX course; or other remedies as circumstances warrant. No refunds will be issued in the case of corrective action for such violations. Enrollees who are taking HarvardX courses as part of another program will also be governed by the academic policies of those programs.

HarvardX pursues the science of learning. By registering as an online learner in an HX course, you will also participate in research about learning. Read our research statement: http://harvardx.harvard.edu/research-statement to learn more.

Harvard University and HarvardX are committed to maintaining a safe and healthy educational and work environment in which no member of the community is excluded from participation in, denied the benefits of, or subjected to discrimination or harassment in our program. All members of the HarvardX community are expected to abide by Harvard policies on nondiscrimination, including sexual harassment, and the edX Terms of Service. If you have any questions or concerns, please contact harvardx@harvard.edu and/or report your experience through the edX contact form: https://www.edx.org/contact-us.

Reviews 8/10 stars
6 Reviews for Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)

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Rankings are based on a provider's overall CourseTalk score, which takes into account both average rating and number of ratings. Stars round to the nearest half.

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Kristina Šekrst profile image
Kristina Šekrst profile image
10/10 starsCompleted
  • 102 reviews
  • 102 completed
1 year, 1 month ago
This course gives you a chemistry background for cooking. You'll learn how to properly marinate, and connect it with the diffusion equation, you'll learn how is the best chocolate made, how the Maillard reactions occur and why we coat dough with yolk or baking soda, how the temperature changes affect the ingredients, how can you use gels and different fats, and understand their chemical background. All in all, even if you don't know anything about chemistry or cooking, this is a great way to find out, and if you're a chemistry or cooking enthusiast, this is a perfect way to get a look of the other side. The course features not only excellent presenters and professors, but also famous chefs sharing their techniques and recipes. I'm enrolling into the second course on physics right now - this one is truly a gem.
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Carlos Manuel Lopez profile image
Carlos Manuel Lopez profile image

Carlos Manuel Lopez

10/10 starsTaking Now
1 year, 5 months ago
The idea of the course is excellent, but it would be good to make a initial review of the Chemistry concepts in order to level. Some videos are too quick to follow them, specially for a non native English speaker. Congrats.
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Anna Margolina profile image
Anna Margolina profile image

Anna Margolina

6/10 starsTaking Now
1 year, 7 months ago
The idea of the course is really amazing and useful, but the realization has to be improved. I'm currently finishing the course and am kind of disappointing with the quality of information and video shooting. I graduated from the cooking school and made an internship in a restaurant, so that I sometimes really felt sad about some moments I wanted to learn deeper but didn't had the opportunity to do that. I decided to write detailed feedback because I'm really care about the quality of teaching gastronomy and accessibility of knowledge to everyone. 1) It is evident that the course is really about science first and only then cooking. As a person who is interested in how to cook with mind, but not just following the recipe, I want to get the way how to combine technics. I think the course has to be structured not by physical processes as themes of modules, but by cooking technics explaining what physical processes are behind them as thi... The idea of the course is really amazing and useful, but the realization has to be improved. I'm currently finishing the course and am kind of disappointing with the quality of information and video shooting. I graduated from the cooking school and made an internship in a restaurant, so that I sometimes really felt sad about some moments I wanted to learn deeper but didn't had the opportunity to do that. I decided to write detailed feedback because I'm really care about the quality of teaching gastronomy and accessibility of knowledge to everyone. 1) It is evident that the course is really about science first and only then cooking. As a person who is interested in how to cook with mind, but not just following the recipe, I want to get the way how to combine technics. I think the course has to be structured not by physical processes as themes of modules, but by cooking technics explaining what physical processes are behind them as this kind of structure is made in traditional cooking schools in France. From my point of view the structure I suggest will make the course more practical to use. 2) When a video operator shoots plating made by chefs, often the process is shot from the side where we can't see anything and where we don't see what a chef does. But I insist that this is an important issue! So, the quality of the video and skills of an operator have to be improved. 3) The most useful and important experience to be used in practice are from extra chef materials, but unfortunately these videos are sometimes shot and their amount is limited. Could you please increase the amount of materials from chefs next time? These parts were the most valuable! In general, thank you very much from this course! I'm going to complete labs and get a certificate, but I have already had so much of interesting experience!
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Aldwin Doller Abalos profile image
Aldwin Doller Abalos profile image

Aldwin Doller Abalos

6/10 starsTaking Now
1 year, 10 months ago
More trainings and learnings to come up the way they facilitate to us. We hope by studying this course it will help us to venture the world and become compititive individuals in the world.
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Jéssica Machado Coelho profile image
Jéssica Machado Coelho profile image

Jéssica Machado Coelho

10/10 starsTaking Now
2 years, 4 months ago
I'm very excited to start the course - From Brazil, student of Food Engineering at Santa Catarina Federal University. Thanks a lot for this project and sharing with us around the world.
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Nosaiba Alqiari profile image
Nosaiba Alqiari profile image

Nosaiba Alqiari

10/10 starsCompleted
2 years, 5 months ago
Amaaaazing !! Its a mix of learning and fun ♥ I love the teaching way of the kindly professors ♡ keep it up and wish me the best please ^_^
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  • 5 stars
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Rankings are based on a provider's overall CourseTalk score, which takes into account both average rating and number of ratings. Stars round to the nearest half.