This course is divided into six modules, each focusing on a scientific topic related to cooking.

Each
module includes interactive video lectures with practice problems and review questions, a graded
homework assignment and a lab, which you will do in your kitchen. Toward the end of the course, you
will also complete a final project, in which you perform an independent experiment to investigate a
recipe of your choice in your own kitchen!

For each module, we will post recommended optional readings from Harold McGee’s book, “On Food
and Cooking.” These readings will supplement the lectures to enhance your understanding of the
subject, and if you choose to buy the book we think that you will find it to be an invaluable reference,
both for this class and beyond.

You can also read more about the material in the course companion e-book, which focuses more
specifically on the science covered in this course. You may find the e-book helpful for reviewing the
material and completing the homework. Information about how to purchase both the course
companion and Harold McGee’s book is available on the course homepage.

Below is an overview of what we’ll be doing during the six modules of the course. For more about the
schedule and course requirements, you can view a text version of the syllabus by clicking the link above.

COURSE WELCOME AND OVERVIEW

Ferran Adrià Harold

BillMcGee
Yosses José Andrés
Author, OnWhite
Food and Cooking:
House minibar, Jaleo, and
co-creator, Science & Cooking The Science and Lore of the Kitchen ThinkFoodGroup

MODULE 1: ELASTICITY

Elasticity Bill Yosses Mark Ladner Lab

Mouthfeel, texture, elastic modulus, Perfect Pie Pasta Flyer Elastic modulus of comon foods
molecular origins of elasticity Hot vanilla flan

MODULE 2: VISCOSITY

Viscosity and Polymers Martin Breslin Carles Tejedor Lab

Viscosity, molecular origins, Harvard University By, Oilab Macaroni and cheese
thickeners, food additives, sauces Dining Services Simple syrup

MODULE 3: EMULSIONS AND FOAMS

Gotvachka

Emulsions and Foams Nandu Jubany Lab

Emulsions, surfactants, elasticity of emulsion Can Jubany Mayonnaise,
materials, mayonnaise, culinary foams
Egg white foam

MODULE 4: MANIPULATING PHASE BEHAVIOR

Karen_127

Advanced Phase Behavior Joan Roca Enric Rovira Lab

Supercooling, freezing point depression, El Celler de Can Master Ice cream
boiling point elevation, crystallization
Roca Chocolatier

MODULE 5: ENZYMES

Enzymes Ted Russin Wylie Dufresne Lab

Chemical
Chemical reactions,
reactions, browning reactions, The Culinary wd~50 Browning reactions
browning reactions,
transglutaminase, manipulatingmeat
enzymeglue
activity Institute of America Alder

MODULE 6: BAKING

Seattle_Jefe

Baking Joann Chang Christina Tosi Lab

The science behind Flour bakery Milkbar Final Projects
cake, pie, bread, and cookies