HarvardX: Science & Cooking

As some of you may know, I have a materials engineering background. One of the most common questions I get involves asking what science and engineering have to do with cooking. The answer is a lot, but that's not what this quick note is about. Well, it's more like the tip of the iceberg holding the answer!

As of Tuesday, October 8th, EdX -- a great site that offers a huge variety of online courses taught by the world's best colleges and universities -- began a new course called Science & Cooking: From Haute Cuisine to Soft Matter Science. It's being taught by a team of Harvard researchers (yes, that Harvard) and some of the world's finest chefs. At a minimum, it gives students a chance to learn from great minds and get a good appreciation for the connection between science and cooking. I've signed up to enjoy this 10-week course and I hope you will, too. You can get as involved as you'd like and take it at your pace when time is available. What's more, it's free! Let's learn.

Comments

By the way, you can sign up for the class after it's begun.

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.