Acclaimed chef Jose Andres visited the
Harvard MRSEC to collaborate with Center researchers and speak to students in
the ES139. Innovations in
Science and Engineering class; the laboratory and classroom
discussions were filmed for a feature on 60
Minutes through a special agreement with the
University. Andres and his mentor, Ferran Adrià, a
pioneer in molecular gastronomy from Barcelona, Spain, have been working with Dave Weitz and Michael Brenner on a new
course Science and Cooking: From Haute Cuisine to the Science of
Soft Matter that will be part of the new program
in General Education at Harvard College in 2010. Twelve world-class chefs and
food experts, noted for both their culinary and communication abilities, will
also participate in the course along with Center faculty. “Cooking provides an
ideal framework to study a variety of complex phenomena–from basic chemistry to
materials science to applied physics–through something familiar to everyone:
food,” says Weitz.
For
more details, see:
http://www.cbsnews.com/video/watch/?id=6453958n&tag=contentMain;contentBody
and
article here:
http://www.seas.harvard.edu/news-events/press-releases/harvard-general-e...
