FREEBIE: Harvard “Science Of Cooking” Online Cooking Class | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures FREEBIE: Harvard “Science Of Cooking” Online Cooking Class | The Nibble Webzine Of Food Adventures
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FREEBIE: Harvard “Science Of Cooking” Online Cooking Class

What if you could study the science of cooking with some of the world’s best-known experts, in a Harvard online course? For free! You can, starting October 8th.

One of the largest trends in education are MOOCs, Massive Open Online Courses. The concept is being led by Harvard University and the Massachusetts Institute of Technology, which founded edX, the not-for-profit online learning enterprise.

Harvard’s popular Science & Cooking course, which brings some of the world’s top chefs into the science classroom, will start on October 8th at edX. “SPU27x: Science and Cooking—From Haute Cuisine to Soft Matter Physics,” is an online adaptation of an internationally recognized Harvard course that uses “deconstructivist” cooking techniques to illustrate the principles of science and engineering in the classroom.

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.


What makes gelatin go from powder to solid? It’s one of the many chemical reactions that will be explained in the course. Here’s the recipe. Photo courtesy Jelly Shot Test Kitchen.


Chef instructors include some of the world’s most acclaimed modern chefs. A sampling:

  • Jose Andres, Chef and Restaurateur, Washington D.C.
  • Ferran Adrià, Chef, Barcelona
  • David Chang, Chef, Momofuku restaurants, Ma Peche and Milk Bar, New York
  • Wylie Dufresne, Chef, WD-50, New York
  • Harold McGee, Author, On Food and Cooking: The Science and Lore of the Kitchen
  • Nathan Myhrvold, Author, Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine At Home
  • Enrico Rovira, Chocolatier
  • Bill Yosses, White House Executive Pastry Chef

    The syllabus. Image courtesy Harvard


    The original course grew out of collaboration between faculty at the Harvard School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation, led by groundbreaking Spanish chef Ferran Adrià. When Adrià gave a public lecture at Harvard SEAS in 2008, his talk drew an audience that spilled beyond the auditorium doors. Encouraged by the crowds, faculty in applied physics developed a four-month undergraduate course that now, in turn, has inspired this offering on edX.

    During each week of the course, Adrià and other top chefs will reveal the secrets of some of their most famous culinary creations—often right in their own restaurants. Alongside this exhibition of cooking mastery, the Harvard instructors will explain the science behind the recipe.

    You can:

  • Watch the weekly lecture at your leisure (everything is archived online)
  • Audit or commit to a certificate (which requires assignments and tests)
  • And do it at this time for NO FEE WHATSOEVER.


    Head to edX.


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