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 & Cooking.
DAVID WEITZ: Hi, I'm not
Michael Brenner.
I'm Dave Weitz.
I'm a professor of physics.
PIA SORENSON: 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
everyday 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 a 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, who 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: With 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.
