Science and Cooking
by
Harvard School of Engineering and Applied Science
Through cooking you
can learn a lot about science—and vice versa. If you'd like to know more about
how recipes work, as well as basic physics and engineering principles, this
course is for you.
Science
& Cooking: From Haute Cuisine to Soft Matter Science is a free online course taught by
Harvard professors and top chefs.
DESCRIPTION
This course is a collaboration between eminent Harvard researchers and
world-class chefs.
The Science and Cooking Public Lectures were a popular series of lectures
presented through the Harvard University School of Engineering and Applied
Sciences. Now it's available online for everyone to watch.
The introductory lecture features Harold McGee (author of On Food and
Cooking), who talks about the history of using science in cooking up
through current techniques in molecular gastronomy. That first session
also includes a lecture and demonstration by Spanish chefs Ferran Adria -
considered one of the "best chefs in the world" and head chef at
elBulli - and José Andés, who was trained by Adria and now has several
restaurants in the Washington DC area.
This public lecture
series discusses concepts from the physical sciences that underpin both
everyday cooking and haute cuisine. Each lecture features a world-class chef
who visited and presented their remarkable culinary designs: Ferran Adria
presented spherification; Jose
Andres discussed both the basic
components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne
presented inventions with transglutaminase.
The lectures then use
these culinary creations as inspiration to delve into understanding how and why
cooking techniques and recipes work, focusing on the physical transformations
of foods and material properties.
The Harvard
College Course
The Harvard School of
Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed
this course, General Education science course, "Science and Cooking: From
Haute Cuisine to the Science of Soft Matter," which debuted in the fall of
2010. The course uses food and cooking to explicate fundamental principles in
applied physics and engineering.
INSTRUCTORS
Michael Brenner
(Faculty lead)
David Weitz (Faculty
lead)
Pia Sörensen
(Preceptor)
Lab
Design/Implementation
Pere Castells, Unitat
UB-Bullipèdia
You can view the
entire lecture series on YouTube or iTunes.
WATCH IT ON YOUTUBE
Youtube
Playlist
Name
|
Description
|
Released
|
||
1
|
Video
Food and Science | Lecture 1 (2012)
|
Dave
Arnold, Food Arts Harold McGee, New York Times September 4, 2012
|
9/10/12
|
|
2
|
Video
Food and Science | Lecture 2 (2012)
|
Joan
Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide
Cuisine September 10, 2012
|
9/17/12
|
|
3
|
Video
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
|
Bill
Yosses, White House Pastry Chef, September 17, 2012
|
9/25/12
|
|
4
|
Video
Explorations of Chocolate Texture | Lecture 4 (2012)
|
Enric
Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24,
2012
|
10/5/12
|
|
5
|
Video
Working with Modern Thickeners | Lecture 5 (2012)
|
Fina
Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday,
October 1, 2012
|
10/11/12
|
|
6
|
Video
The Science of Paella | Lecture 6 (2012)
|
Raül
Balam Ruscalleda, Moments
|
10/18/12
|
|
7
|
Video
Gelation and Heat Transfer | Lecture 7 (2012)
|
Jose
Andres, Think Food Group, minibar, Jaleo October 15, 2012
|
11/2/12
|
|
8
|
Video
Water, water everywhere: A Study in Texture | Lecture 8 (2012)
|
Wylie
Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22,
2012
|
11/2/12
|
|
9
|
Video
Bakistry: The Science of Sweets | Lecture 9 (2012)
|
Joanne
Chang, Flour Bakery
|
11/14/12
|
|
10
|
Video
The Science of Good Cooking | Lecture 10 (2012)
|
Jack
Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science
of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated
|
11/26/12
|
|
11
|
Video
Modernist Cuisine at Home | Lecture 11 (2012)
|
Nathan
Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking
|
11/26/12
|
|
12
|
Video
Microbes, Misos, and Olives | Lecture 12 (2012)
|
David
Chang, momfuku Carles Tejedor, Via Veneto
|
12/4/12
|
WATCH IT ON iTunes
Name
|
Description
|
Released
|
Price
|
||
1
|
Video
Food and Science | Lecture 1 (2012)
|
Dave
Arnold, Food Arts Harold McGee, New York Times September 4, 2012
|
9/10/12
|
Free
|
|
2
|
Video
Food and Science | Lecture 2 (2012)
|
Joan
Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide
Cuisine September 10, 2012
|
9/17/12
|
Free
|
|
3
|
Video
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
|
Bill
Yosses, White House Pastry Chef, September 17, 2012
|
9/25/12
|
Free
|
|
4
|
Video
Explorations of Chocolate Texture | Lecture 4 (2012)
|
Enric
Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24,
2012
|
10/5/12
|
Free
|
|
5
|
Video
Working with Modern Thickeners | Lecture 5 (2012)
|
Fina
Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday,
October 1, 2012
|
10/11/12
|
Free
|
|
6
|
Video
The Science of Paella | Lecture 6 (2012)
|
Raül
Balam Ruscalleda, Moments
|
10/18/12
|
Free
|
|
7
|
Video
Gelation and Heat Transfer | Lecture 7 (2012)
|
Jose
Andres, Think Food Group, minibar, Jaleo October 15, 2012
|
11/2/12
|
Free
|
|
8
|
Video
Water, water everywhere: A Study in Texture | Lecture 8 (2012)
|
Wylie
Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22,
2012
|
11/2/12
|
Free
|
|
9
|
Video
Bakistry: The Science of Sweets | Lecture 9 (2012)
|
Joanne
Chang, Flour Bakery
|
11/14/12
|
Free
|
|
10
|
Video
The Science of Good Cooking | Lecture 10 (2012)
|
Jack
Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science
of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated
|
11/26/12
|
Free
|
|
11
|
Video
Modernist Cuisine at Home | Lecture 11 (2012)
|
Nathan
Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking
|
11/26/12
|
Free
|
|
12
|
Video
Microbes, Misos, and Olives | Lecture 12 (2012)
|
David
Chang, momfuku Carles Tejedor, Via Veneto
|
12/4/12
|
Free
|
|
13
|
Video
Historical Context and Demos Illustrating the Relationship of Food and
Science | Lecture 1 (2011)
|
Dave
Arnold (Food Arts magazine's Contributing Editor for Equipment & Food
Science) Harold McGee (author of On Food and Cooking: The Science and Lore of
the Kitchen and columnist for The New York Times) David Weitz (Mallinckrodt
Professor of Physics and of Applied Physics at Harvard)
|
9/8/11
|
Free
|
|
14
|
Video
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
|
Speaker:
Joan Roca (El Celler de Can Roca) Location: Science Center C
|
9/14/11
|
Free
|
|
15
|
Video
The Many Faces of Chocolate | Lecture 3 (2011)
|
Ramon
Morató (Barry Callebaut)
|
9/26/11
|
Free
|
|
16
|
Video
Exploring thickeners to manipulate mouth feel | Lecture 4 (2011)
|
Carles
Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
|
9/30/11
|
Free
|
|
17
|
Video
Food Texture and Mouth Feel | Lecture 5 (2011)
|
Grant
Achatz (Alinea) October 3, 2011
|
10/19/11
|
Free
|
|
18
|
Video
Gelation | Lecture 6 (2011)
|
José
Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011
|
10/19/11
|
Free
|
|
19
|
Video
Mixing the Unmixable | Lecture 7 (2011)
|
Nandu
Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011
|
10/21/11
|
Free
|
|
20
|
Video
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
|
Wylie
Dufresne (wd~50)
|
10/26/11
|
Free
|
|
21
|
Video
Playing with Taste through Browning | Lecture 9 (2011)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011
|
11/2/11
|
Free
|
|
22
|
Video
Molecular Differences Between Production Methods | Lecture 10 (2011)
|
Dan
Barber (Blue Hill) November 7, 2011
|
11/9/11
|
Free
|
|
23
|
Video
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
|
Speaker:
David Chang (momofuku)
|
11/28/11
|
Free
|
|
24
|
Video
Science in the Kitchen | Lecture 12 (2011)
|
Nathan
Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking)
|
11/29/11
|
Free
|
|
25
|
Video
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes |
Lecture 13
|
Bill
Yosses (White House) November 28, 2011
|
12/9/11
|
Free
|
|
26
|
Video
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)
|
Ferran
Adrià (elBulli) December 4, 2011
|
12/9/11
|
Free
|
|
27
|
Video
Science and Cooking: A Dialogue | Lecture 1 (2010)
|
Harold
McGee, Ferran Adria (el Bulli), José Andrés (minibar by josé andrés, Jaleo,
The Bazaar) with commentary/moderation from Professors David Weitz and
Michael Brenner (Harvard)
|
10/26/10
|
Free
|
|
28
|
Video
Sous-vide Cooking: a State of Matter | Lecture 2 (2010)
|
Joan
Roca (El Celler de Can Roca)
|
10/28/10
|
Free
|
|
29
|
Video
Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010)
|
Bill
Yosses (White House Pastry Chef)
|
10/28/10
|
Free
|
|
30
|
Video
Olive Oil and Viscosity | Lecture 4 (2010)
|
Carles
Tejedor (Via Veneto)
|
11/12/10
|
Free
|
|
31
|
Video
Heat, Temperature and Chocolate | Lecture 5 (2010)
|
Enric
Rovira
|
11/12/10
|
Free
|
|
32
|
Video
Reinventing Food Texture & Flavor | Lecture 6 (2010)
|
Grant
Achatz (Alinea)
|
11/12/10
|
Free
|
|
33
|
Video
Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)
|
Nandu
Jubany (Can Jubany)
|
11/12/10
|
Free
|
|
34
|
Video
Gelation | Lecture 8 (2010)
|
Jose
Andres (ThinkFoodGroup, minibar, Jaleo)
|
11/12/10
|
Free
|
|
35
|
Video
Browning and Oxidations | Lecture 9 (2010)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio)
|
11/16/10
|
Free
|
|
36
|
Video
Meat Glue Mania | Lecture 10 (2010)
|
Wylie
Dufresne (wd~50)
|
12/15/10
|
Free
|
|
37
|
Video
Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010)
|
Dan
Barber (Blue Hill)
|
12/15/10
|
Free
|
|
38
|
Video
Creative Ceilings: How We Use Errors, Failure and Physical Limitations as
Catalysts for Culinary Innovation | Lecture 12 (2010)
|
David
Chang (momofuku)
|
12/16/10
|
Free
|
|
39
|
Food
and Science | Lecture 1 (Audio Only - 2012)
|
Dave
Arnold, Food Arts Harold McGee, New York Times September 4, 2012
|
9/10/12
|
Free
|
|
40
|
Food
and Science | Lecture 2 (Audio Only - 2012)
|
Joan
Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide
Cuisine September 10, 2012
|
9/17/12
|
Free
|
|
41
|
How
Phase Changes Cause: Deliciousness | Lecture 3 (Audio Only - 2012)
|
Bill
Yosses, White House Pastry Chef, September 17, 2012
|
9/25/12
|
Free
|
|
42
|
Explorations
of Chocolate Textures | Lecture 4 (Audio Only - 2012)
|
Enric
Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24,
2012
|
10/5/12
|
Free
|
|
43
|
Working
with Modern Thickeners | Lecture 5 (Audio Only - 2012)
|
Fina
Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday,
October 1, 2012
|
10/11/12
|
Free
|
|
44
|
The
Science of Paella | Lecture 6 (Audio Only - 2012)
|
Raül
Balam Ruscalleda, Moments
|
10/18/12
|
Free
|
|
45
|
Gelation
and Heat Transfer | Lecture 7 (Audio Only - 2012)
|
Jose
Andres, Think Food Group, minibar, Jaleo October 15, 2012
|
11/2/12
|
Free
|
|
46
|
Water,
water everywhere: A Study in Texture | Lecture 8 (Audio Only - 2012)
|
Wylie
Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22,
2012
|
11/2/12
|
Free
|
|
47
|
Bakistry:
The Science of Sweets | Lecture 9 (Audio Only - 2012)
|
Joanne
Chang, Flour Bakery
|
11/14/12
|
Free
|
|
48
|
Modernist
Cuisine at Home | Lecture 10 (2012 - Audio Only)
|
Jack
Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science
of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated
|
11/26/12
|
Free
|
|
49
|
The
Science of Good Cooking | Lecture 11 (2012 - Audio Only)
|
Nathan
Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking
|
11/26/12
|
Free
|
|
50
|
Microbes,
Misos, and Olives | Lecture 12 (Audio Only - 2012)
|
David
Chang, momfuku Carles Tejedor, Via Veneto
|
12/4/12
|
Free
|
|
51
|
The
Finale | Lecture 13 (Audio Only - 2012)
|
Ferran
Adrià, elBulli Foundation
|
12/12/12
|
Free
|
|
52
|
Historical
Context and Demos Illustrating the Relationship of Food and Science | Lecture
1 (Audio Only - 2011)
|
Dave
Arnold (Food Arts magazine's Contributing Editor for Equipment & Food
Science) Harold McGee (author of On Food and Cooking: The Science and Lore of
the Kitchen and columnist for The New York Times) David Weitz (Mallinckrodt
Professor of Physics and of Applied Physics at Harvard)
|
9/8/11
|
Free
|
|
53
|
Precision
cooking: enabling new textures and flavors| Lecture 2 (Audio Only - 2011)
|
Speaker:
Joan Roca (El Celler de Can Roca) Location: Science Center C
|
9/14/11
|
Free
|
|
54
|
The
Many Faces of Chocolate | Lecture 3 (Audio Only - 2011)
|
Ramon
Morató (Barry Callebaut)
|
9/26/11
|
Free
|
|
55
|
Exploring
thickeners to manipulate mouth feel | Lecture 4 (Audio Only - 2011)
|
Carles
Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
|
9/30/11
|
Free
|
|
56
|
Food
Texture and Mouth Feel | Lecture 5 (Audio Only - 2011)
|
Grant
Achatz (Alinea) October 3, 2011
|
10/19/11
|
Free
|
|
57
|
Gelation
| Lecture 6 (Audio Only - 2011)
|
José
Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011
|
10/19/11
|
Free
|
|
58
|
Mixing
the Unmixable | Lecture 7 (Audio Only - 2011)
|
Nandu
Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011
|
10/21/11
|
Free
|
|
59
|
Proteins
& Enzymes: Transglutaminase | Lecture 8 (Audio Only -2011)
|
Wylie
Dufresne (wd~50)
|
10/26/11
|
Free
|
|
60
|
Playing
with Taste through Browning | Lecture 9 (Audio Only - 2011)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011
|
11/2/11
|
Free
|
|
61
|
Molecular
Differences Between Production Methods | Lecture 10 (Audio Only - 2011)
|
Dan
Barber (Blue Hill) November 7, 2011
|
11/9/11
|
Free
|
|
62
|
Food
Microbiology: An Overlooked Frontier | Lecture 11 (Audio Only - 2011)
|
Speaker:
David Chang (momofuku)
|
11/28/11
|
Free
|
|
63
|
Science
in the Kitchen | Lecture 12 (Audio Only - 2011)
|
Nathan
Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking) November 21,
2011
|
11/29/11
|
Free
|
|
64
|
Lip
Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes |
Lecture 13 (Audio Only - 2011)
|
Bill
Yosses (White House) November 28, 2011
|
12/9/11
|
Free
|
|
65
|
The
New Culinary Think Tank - el bulli 2.0 | Lecture 14 (Audio Only - 2011)
|
Ferran
Adrià (elBulli) December 4, 2011
|
12/9/11
|
Free
|
|
66
|
Science
and Cooking: A Dialogue | Lecture 1 (Audio Only - 2010)
|
Harold
McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo,
The Bazaar) with commentary/moderation from Professors David Weitz and
Michael Brenner (Harvard)
|
10/19/10
|
Free
|
|
67
|
Sous-vide
Cooking: A State of Matter | Lecture 2 (Audio Only - 2010)
|
Joan
Roca (El Celler de Can Roca)
|
10/19/10
|
Free
|
|
68
|
Brain
Candy: How Desserts Slow the Passage of Time | Lecture 3 (Audio Only - 2010)
|
Bill
Yosses (White House Pastry Chef)
|
10/28/10
|
Free
|
|
69
|
Olive
Oil & Viscosity | Lecture 4 (Audio Only-2010)
|
Carles
Tejedor (Via Veneto)
|
11/23/10
|
Free
|
|
70
|
Heat,
Temperature, & Chocolate | Lecture 5 (Audio Only-2010)
|
Enric
Rovira
|
11/23/10
|
Free
|
|
71
|
Reinventing
Food Texture & Flavor | Lecture 6 (Audio Only-2010)
|
Grant
Achatz (Alinea)
|
11/23/10
|
Free
|
|
72
|
Emulsions:
Concept of Stabilizing Oil & Water | Lecture 7 (Audio Only-2010)
|
Nandu
Jubany (Can Jubany)
|
11/23/10
|
Free
|
|
73
|
Gelation
| Lecture 8 (Audio Only-2010)
|
Jose
Andres (ThinkFoodGroup, minibar, Jaleo)
|
11/23/10
|
Free
|
|
74
|
Browning
& Oxidation | Lecture 9 (Audio Only-2010)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio)
|
11/23/10
|
Free
|
|
75
|
Meat
Glue Mania | Lecture 10 (Audio Only-2010)
|
Wylie
Dufresne (wd~50)
|
12/15/10
|
Free
|
|
76
|
Cultivating
Flavor: A Recipe for the Recipe | Lecture 11 (Audio Only-2010)
|
Dan
Barber (Blue Hill)
|
12/15/10
|
Free
|
|
77
|
Creative
Ceilings | Lecture 12 (Audio Only-2010)
|
David
Chang (momofuku)
|
12/16/10
|
Free
|
FREE ONLINE COOKING LESSON
Science &
Cooking: From Haute Cuisine to Soft Matter Science
Top chefs and Harvard
researchers explore how everyday cooking and haute cuisine can illuminate basic
principles in physics and engineering, and vice versa.
ABOUT THIS COURSE
During each week of
the course, you will watch as 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, in simple and
sophisticated ways, the science behind the recipe.
Topics will include:
soft matter materials, such as emulsions, illustrated by aioli; elasticity,
exemplified by the done-ness of a steak; and diffusion, revealed by the
phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.
To help you make the
link between cooking and science, an “equation of the week” will capture the
core scientific concept being explored. You will also have the opportunity to
be an experimental scientist in your very own laboratory — your kitchen. By
following along with the engaging recipe of the week, taking measurements, and
making observations, you will learn to think both like a cook and a scientist. The
lab is also one of the most unique components of this course — after all, in
what other science course do you get to eat your lab?
The HarvardX
Course
In 2013, for the first
time, a version of Science & Cooking will also be offered as a massively open
online course (MOOC) through HarvardX,
Harvard University's newest online learning initiative. Registration is open to the public. Watch the exciting course trailer here.
Ways to take this
edX course:
Simply Audit this
Course
Audit this course for
free and have complete access to all of the course material, tests, and the
online discussion forum. You decide what and how much you want to do.
Free
to All
or
Try for a
Certificate
Looking to test your
mettle? Participate in all of the course's activities and abide by the edX
Honor Code. If your work is satisfactory, you'll receive a personalized
certificate to showcase your achievement.
Free
to All
COURSE STAFF
Michael Brenner
Michael Brenner is the
Glover Professor of Applied Mathematics and Applied Physics, and Harvard
College Professor at the Harvard School of Engineering and Applied Sciences. He
developed the popular Harvard class, "Science and Cooking: From Haute
Cuisine to the Science of Soft Matter," with his colleague David Weitz and
chef Ferran Adrià. His research uses mathematics to examine a wide variety of
problems in science and engineering, ranging from understanding the shapes of
bird beaks, whale flippers and fungal spores, to finding the principles for
designing materials that can assemble themselves, to answering ordinary questions
about daily life, such as why a droplet of fluid splashes when it collides with
a solid surface.
David Weitz
David Weitz is a
Professor of Physics and Applied Physics, at the Harvard School of Engineering
and Applied Sciences and the Department of Physics. He developed the popular
Harvard class, "Science and Cooking: From Haute Cuisine to the Science of
Soft Matter," with his colleague Michael Brenner and chef Ferran Adrià.
His research group studies the science of soft matter materials as well as
biophysics and biotechnology.
Pia Sörensen
Pia Sörensen is
Preceptor of Science and Cooking at the School of Engineering and Applied
Sciences at Harvard University, and the HarvardX Fellow for Science &
CookingX. She earned her PhD in Chemical Biology at Harvard University,
studying small molecule inhibitors of cell division.
Ferran Adrià
Culinary Advisor: Ferran Adrià was the chef and
owner of restaurant elBulli in Roses, Spain, the only restaurant to have been voted number one in the world a record five
times by the World’s 50 best restaurant list. He is founder of the elBulli
Foundation, a creative initiative intended to keep pushing the limits of
culinary invention. His books include: A day at elBulli, Modern Gastronomy A to Z, and other books.
Pere Castells
Culinary Advisor: Pere Castells is a chemist,
teacher, and former head of the Alícia Foundation’s Scientific Research
Department in Barcelona, Spain. He is currently coordinating the research
project UB-Bullipèdia with the elBulli Foundation.
Daniel Rosenberg
Science Demo Guru: Daniel Rosenberg of Harvard
University is the master mind behind the science demos in the course.
Harold McGee
Culinary Expert: Harold McGee is an expert on the
chemistry, technique, and history of food, and will appear regularly, sharing
his insights on these topics. He is the author of many books and articles,
including the textbook for the course: On Food and Cooking: The Science and
Lore of the Kitchen.
Nathan Myhrvold
Culinary Expert: Nathan Myhrvold is the principal
author of the five volume cookbook Modernist Cuisine, Modernist Cuisine at Home and author of the forthcoming The Photography of Modernist Cuisine.
Students of SPU27X get
a 20% discount on the ebook Modernist Cuisine at Home. Apply "SPU27X20" at check out. This
discount is available until January 1, 2014.
Dan Souza
Culinary Expert: Dan Souza is a senior editor at
Cook's Illustrated and cast member of the America's Test Kitchen
television show. Dan developed the test kitchen experiments for The Science of Good Cooking. He will be a regular contributor
to the course. Dan's twitter handle is @testcook.
José Andres
Chef: José Andres is the founder
of ThinkFood Group and
chef and owner of several restaurants including Minibar, Jaleo and
The Bazaar. His books include Made in Spain: Spanish Dishes for
the American Kitchen
and Tapas: A Taste of Spain in America.
Dave Arnold
Chef: Dave Arnold is chef and owner of
the bar Booker and Dax in New York City. He is also the founder of the
Museum of Food and Drink and writes on Culinary Technology developments in the
blog Cooking Issues.
Dan Barber
Chef: Dan Barber is chef and co-owner of
Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, NY.
He serves on the President's Council on Physical Fitness, Sports and Nutrition
and Stone Barns Center for Food and Agriculture's board of directors. Dan is
the author of several talks and articles and the book The Third Plate (Spring 2014). Twitter: @danbarber
Joanne Chang
Chef: Joanne Chang is chef and owner of Flour
Bakery and Myers + Chang in Boston, MA. She is the author of two books: Flour: Spectacular recipes from
Boston’s Flour bakery + Café and
Flour, Too: Indispensable Recipes
for the Cafés Most Loved Sweets and Savories.
David Chang
Chef: David Chang is chef and owner of
the Momofuku restaurant group, including the two Michelin starred Momfuku Ko in New York City. He is the
author of Momofuku cookbook, Milk Bar Cookbook and other books, and also publishes
the quarterly journal Lucky Peach Magazine.
Wylie Dufresne
Chef: Wylie Dufresne is chef and owner
of the Michelin starred restaurant wd-50
and the gastropub Alder in New York City.
Nandu Jubany
Chef: Nandu Jubany is chef and owner of
the Michelin starred restaurant Can
Jubany in Vic, Spain.
Joan Roca
Chef: Joan Roca is chef and owner of
restaurant El Celler de Can Roca,
outside Girona, Spain. The restaurant, run in collaboration with his two
brothers, Josep and Jordi Roca, was recently voted best restaurant in the world by the World’s 50 best
restaurant list and has three Michelin stars. Books include Sous-Vide Cuisine and El Celler de Can Roca.
Enric Rovira
Chef: Enric Rovira, based in Barcelona,
is one of Spain’s most celebrated Master Chocolatiers.
Carme Ruscalleda
Chef: Carme Ruscalleda is chef and owner
of restaurants Sant Pau
in Sant Pol de Mar, Spain, Sant Pau de Tòquio, Japan, and Moments
in Barcelona, Spain. The three restaurants have been awarded six Michelin stars
combined. She is the author of CR20: 20 Years of the Sant Pau, Carme Ruscalleda’s Mediterranean
Cuisine, and
several other books.
Ted Russin
Ted Russin is the
Director of Consulting at the Culinary Institute of America. A food chemist
with culinary training. Ted has experience in both culinary and industrial food
process and product design. He has collaborated with chefs such as Wylie
Dufresne, Thomas Keller, and Corey Lee. His work has been featured in the Los
Angeles Times, The New York Times, and in the Cooking Channel Special
“Geek-A-Licious”.
Carles Tejedor
Chef: Carles Tejedor is the chef of
restaurant Via Veneto in Barcelona, Spain. He is also the founder of
Oilab, a virtual space devoted to research and development of culinary oil
products.
Bill Yosses
Chef: Bill Yosses is White House
Executive Pastry Chef in Washington, DC. He is the author of The Perfect Finish: Special Desserts
for Every Occasion.
None. This is an introductory course.
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