MICHAEL BRENNER: In science, we attempt
to better understand the world
in which we live.
Hi, I'm Michael Brenner.
I'm an applied mathematician at Harvard,
and I'd like to welcome you
to Harvard's class on
Science and Cooking.
DAVID WEITZ: Hi, I'm not
Michael Brenner.
I'm Dave Weitz.
I'm a professor of physics.
PIA SORENSEN: My name is Pia Sorensen.
I'm the preceptor of the class, and
I'm excited you'll be joining us.
MICHAEL BRENNER: So what's so appealing
to me about teaching the
science of cooking is that cooking is
something that we've all experienced
every day in our lives.
And when we cook, when we go to the
kitchen to cook, sometimes our recipes
work and sometimes they don't work.
The hope is that by combining these two
different perspectives that you
will gain a unique insight into how
recipes work-- not just the fancy
recipes, but also those creations that
you make in your own kitchen.
DAVID WEITZ: Each week of the course you
will travel the world with us to
visit chefs as they reveal
secrets behind some of
their most famous creations.
MICHAEL BRENNER: We created this course,
in collaboration with Ferran
Adria of the famed restaurant El Bulli
as a way of bringing some of the
methods and ideas of some of the
very best chefs in the world.
We will break down the science behind
their cutting-edge recipes, and you
will have the opportunity to bring the
universal languages of science and
cooking into harmony in
your very own kitchen.
DAVID WEITZ: For weekly
labs that you can eat.
MICHAEL BRENNER: One of the most
important ingredients in food--
DAVID WEITZ: --is science.
MICHAEL BRENNER: I hope you'll join us
and a worldwide audience as we all
learn together to dive into the
scientific basis behind cooking.
