The basics
THE USA: Subject Guides

From Haute Cuisine to Science

share image

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.



Study in the USA


'Study in the USA' eBook

Enjoy what you’ve read? We’ve condensed the above popular topics about studying in the USA into one handy digital book.

Get your eBook

Must read

Student insights: Studying medicine in the US

I first moved to the U.S. to study an English course and chose to move to Dallas in Texas because I had some relatives nearby. I had always intended to pursue a course in medicine and had done extensive research into healthcare programmes at various institutions. I settled on Texas Woman’s University both for its location and the flexibility of courses, especially the biology and chemistry modules I took in combination in order to make my degree application