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Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about elasticity, viscosity, mayonnaise, baking, and more!
About this resource
| Topics | Science |
|---|---|
| Keywords | physics, science-guide |
| Added by | Sébastien on 29 Jul, 2020 |
| Popularity | Used in 1 learning circle |
| Format | Online Course |
|---|---|
| Creator | Harvard University |
| Website | https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matte-2 |
| Language | English |
Community Feedback
4.67
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1 facilitator rating |
2 learner ratings
Reviews
Nov 2020
The content is quite polished and entertaining, and offers a relatable context and motivation (food) for learning physics. The structure of the course also allows the facilitator to favor either recipes or equations as an entry point to the physics of cooking, depending on the audience.