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Harvard/edX Course launches again -"Science & Cooking: from Haute Cuisine to Soft Matter Science"

Smithy

By Smithy
in Cookbooks & References

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Smithy

Smithy

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I took this course in 2013 and found it immensely interesting and useful. The teachers are engaging, the tutors invaluable, the platform frustrating...ok, so it wasn't perfect, but it was good enough that I'm going again. (Maybe the discussion platform has improved since then.) It's free, although now they invite donations. The class starts June 17.

Science & Cooking: From Haute Cuisine to Soft Matter Science

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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JoNorvelleWalker

JoNorvelleWalker

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Thanks, Smithy, for better or for worse I signed up.  I have very much enjoyed the Harvard science and cooking public lectures.

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Anna N

Anna N

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They've also put the course resources out as an e-book in this iteration.

I signed up AND bought the book. Thank you Smithy and nickrey.

Edited because I did not think that either Smithy or nickrey would appreciate being called sweetie! Whew. Glad I caught that.

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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CKatCook

CKatCook

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I just signed up, three weeks late, so I have some catch up. I plan on getting the book as well. This is exciting! Thank you for posting this! 

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"I eat fat back, because bacon is too lean"

-overheard from a 105 year old man

"The only time to eat diet food is while waiting for the steak to cook" - Julia Child

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