HOME > Chowhound > Home Cooking >

Discussion

EDx Harvard Course Science & Cooking: From Haute Cuisine to Soft Matter Science

Is anyone else taking this free online course? It explores the science behind cooking and food and will have edible labs.

It's starting today and features amazing chefs from a bunch of great restaurants. I saw some of the free lectures at Harvard when the course began, and they were fascinating.

you can join here https://www.edx.org/course/harvard-un...

Also, I'll be posting my progress here http://davinmade.com/

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Yes. I am.

    Got me email today and can't wait!

    1. I'm also taking the course! Yay.

      1. I'm also taking the course...perused some of the information today, didn't watch any of the videos yet, but could answer some of the questions! Hope to learn a lot and look forward to the labs!

        1. Thanks for your post, I had registered but for some reason didn't get a reminder email! Just watched lecture one. Harold McGee was awesome. José Andrés and Ferran Adria were just so hard to follow, and then they cut the lecture off in the middle. So that was a little disappointing.

          I definitely can't wait to start the lab! Luckily I happen to have two eggplants in my fridge already, and a kitchen scale though their description of making your own pretty much rocked my world - so simple and so awesome :)

          1 Reply
          1. re: kazhound

            I haven't watched the video or reviewed the material yet but I'm allergic to eggplant. Hopefully I can sub something else.

          2. I just signed up... What a great line up of lectures!

            1. I'm also taking this course - should be a lot of fun!

              1. They had a similar course a few years ago which is on iTunes if you're interested.

                1. Thanks for the heads up. I'm in! :)

                  1. I wish the discussion boards worked as well as the Chowhound boards! (and I will quit complaining about how long it takes to load threads with >200 comments)