Energizing the Relation Between Science and Cooking
Harvard’s Schools of Engineering and Applied Sciences will be adding a new course this fall – but not taught by an engineer! Chef Ferran Adria will be teaching Science of the Physical Universe 27, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”. Adria is known as the godfather of deconstructivist cuisine, and his 3 star restaurant in Roses, Spain, El Bulli, is famed as one of the best in the world. Adria’s “unexpected contrasts of flavor, temperature and texture” have made major contributions to the definition of 21st century haute cuisine. Hopefully this course will teach young engineers that science has culinary applications beyond extending shelf life!
