Uploaded March 2025 | Updated September 2026, 1 week ago

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The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. The course uses food and cooking to explore fundamental principles in applied physics and engineering.

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SEE MORE SCIENCE AND COOKING VIDEOS:
youtube.com/playlist?list=PLtHrXQsUhv827vv7sxCIkAOBj6tBlytLa
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VISIT THE SCIENCE & COOKING WEBSITE:
https://sciencecooking.seas.harvard.edu
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