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.