The Harvard Biologist Chefs Have on Call

[Jonathan Whatley]

Hey, a new free HarvardX course – an EdX MOOC drawing on Harvard faculty – Science & Cooking: From Haute Cuisine to Soft Matter Science. "Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa."

There's an NPR story where one of the professors explains that "food and cooking have made science cool, educators are taking note, and science classes all over the country are getting tastier." Aside from this the article has some problems and I won't link to it. ("You can go to Harvard" – yes, like any visitor, but following along with this free online course won't confer any standing with Harvard University.)