Starting today! SPU27x Science and Cooking: From Haute Cuisine to Soft Matter Science!

SPU27x Science and Cooking: From Haute Cuisine to Soft Matter Science

I’m excited to get started on my newest Edx Adventure! I first heard about the Science and Cooking Lectures at Harvard a few years ago from my good friend Sarah. We saw some amazing things at the lectures, and I’m dying to see how they translate it into a course at home. The Science and Food course explores the properties of the food we eat and how we can make it into amazing experiments/edibles. It involves things like meat glue and lobster charcoal, and you should definitely check it out!

I’ll post my progress and some of the cool things I’ve learned here. If you take the course, let me know! Did I mention that it’s free?

 

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1 Response

  1. kirstinknits says:

    Really interesting! I look forward to seeing your results! I have Modernist Cooking at Home and it’s been fun (and tasty) to play with some of these ideas.

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