From Haute Cuisine to Science
Have you ever wondered why chefs are said to be chemistry experts in their own way? Food, cooking and even the process of producing hormones related to our enjoyment for food are all chemical processes. Harvard has explored this issue with brilliant lectures that we want to share with you in this blog.
In 2010 Harvard School of Engineering and Applied Sciences launched the “Science and Cooking: From Haute Cuisine to the Science of Soft Matter” course. Though the course is available only to current Harvard undergraduates, a series of video lectures are also available online.If you are passionate about food or science, or both, you will find this course interesting and entertaining.
The video series explore various physical properties through cooking as well as the influence of science on cooking. In one of the lectures a disputed view is brought up that it was the invention of cooking (followed by the invention of fire) that developed homo erectus to homo sapiens.You will also learn for example that the meat is juicy only if fried at a temperature under 40 C.
One of the lectures is all about the chocolate and how to make it: why temperature is crucial for a good chocolate and why only marble should be used to cool the chocolate? My mouth watered a lot!
The course has been designed for the inquisitive ones and has got great guest appereances from famous Italian, Spanish and UK chefs.
I am a lawyer currently studying in Laussane, Switzerland.