08-04-2024
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If the tantalising
aroma of a perfectly cooked dish intrigues you, then Harvard University's
"Science and Cooking" course is your culinary passport into the
intriguing world where science and gastronomy converge. Led by the dynamic trio
of Harvard professors David Weitz, Pia Sörensen, and Michael Brenner, along
with appearances by renowned guest chefs, this course is a feast for the
intellect and the palate.
"Science
and Cooking" delves into the intricate science that underpins culinary
arts. From the sizzle of frying to the precision of baking, this course decodes
the physics and chemistry orchestrating these gastronomic symphonies. Over 7
weeks, students embark on a culinary journey exploring coagulation,
denaturation, caramelisation, and other scientific principles that transform
raw ingredients into culinary masterpieces. Bridging the realms of culinary
arts, food science, applied physics, and chemistry, the course promises an
intellectual adventure with tangible, and often delectable, outcomes.
The course
unfolds across 14 modules, each a blend of captivating lecture videos,
enlightening readings, engaging discussions, and kitchen lab experiments. With
a commitment of 8-10 hours per week, the self-paced nature allows flexibility,
albeit within the 7-week timeframe. Students have the privilege of utilising
Harvard's cutting-edge teaching labs but are also encouraged to recreate
experiments at home, using everyday materials.
For the price
of $1,600, the 7-week gastronomic adventure becomes accessible. As an online
offering through Harvard Extension School, the course caters to a diverse
audience, with discounted rates for seniors and Harvard employees. The value
extends beyond the course itself, as "Science and Cooking" credits
can contribute to certificates such as Food Science and Nutrition or The
Science of Cooking, each requiring completion of multiple courses and a total
investment ranging from $2,300 to $2,500.
The aroma of
scientific gastronomy knows no borders. International students are welcomed
into the virtual kitchen, with the same tuition rates irrespective of their
location. Harvard Extension School recognises the global appetite for culinary
knowledge.
For those with
financial considerations, Harvard Extension School offers partial scholarships
based on need. Aspiring chefs and gastronomical enthusiasts alike can explore
these scholarship opportunities to make their journey into the world of
culinary science more accessible.
"Science
and Cooking" isn’t just a course; it's an edible education that tantalises
taste buds and intellects alike. With a fusion of scientific theories and
culinary applications, this course caters to chefs, foodies, scientists, and
anyone curious about unravelling the mysteries that occur in their kitchen.
Embark on a journey where the scientific method and the art of cooking
intertwine, creating a flavourful experience that lasts far beyond the 7-week
curriculum.
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