Science and cooking – HarvardX online course

Have you ever wanted to look over the shoulder of some of the most famous avant-garde chefs in the (western) world1? Or did you once have this secret wish to study in a place like Harvard to learn from some experts in food science, physics, or chemistry (without having to apply there, to move there, and to pay for it)? If so, then here’s something that must sound very interesting to you: A HarvardX online course on “Science & Cooking: From Haute Cuisine to Soft Matter Science starting October 8

Footnotes
  1. One should probably always be careful here. The hype of Michelin stars as the ultimate judgment of kitchen awesomeness appears to be highly eurocentric. See also ‘Michelin guide in asia’ []