#1166 overall
Science and Cooking: From Haute Cuisine to Soft Matter Science
edX
1 recommender · 1 thread · recommended in 1 year, 2016 · score 0.7
A Harvard-run edX MOOC that explores the science behind cooking, drawing on the ideas of food science and chef-led topics from haute cuisine to soft matter physics. It is taught by guest chefs and scientists, including Harold McGee, Ferran Adrià and Dan Barber.
A commenter calls it an excellent MOOC taught by a strong lineup of food-science figures and chefs.
Recommendations by year
20062026
There's an excellent MOOC taught by the likes of McGee, Adria and Dan Barber to name just a few. David Chang has a section on fermentation. https://www.edx.org/course/science-cooking-haute-cuisine-sof...