This course combines:

INTRODUCTION TO SOFT MATTER PHYSICS (2 hours/week)

and

LABS ON SOFT MATTER (2 hours/week)

to clarify basic principles of soft matter physics.

In this course you will study soft matter properties by using natural gels like agar, carrageenan, egg yolk and egg white. You will study membrane formation from natural components like sodium algenate, sodium lactate, calcium ions, calcium chloride and the role of diffusion in this process. You will study different phase transitions and tempering, emulsion formation and its properties. You will create solid from liquid and air.

All above substances are also used as a food. Traditional cooking use many physical processes. The most extencively the soft matter physics is used in Molecular Gastronmy. You will learn different methods used in Molecular Gastronomy to create variety of gels, membranes and emulsions.

Ferran Adria Talk at CIA

Ferran Adria demonstrate our Spherification lab at CIA

WHY MOLECULAR GASTRONOMY?

1. SIMPLISITY ( Non-star cook Max is making fruit caviar and fruit spaghetti. Compare with Star Chef Jose Andres demonstrations.)

2. NOVELTY (We have more Molecular Gastronomy than Harvard course)

3. SIMPLY FUN (Molecular Gastronomy dishes are small and a perfect way to surprise your friends with your elite culinary skills. Here are just a few ideas from Pinterest: You can cook them for your party!)

Introductory Lectures to Watch

Harvard course Science and Cooking. Introductory Lecture: Harold McGee Harvard course Science and Cooking. Introductory Lecture: Ferran Adria Harvard course Science and Cooking. Sous-vide Lecture by Joan Roca Harvard course Science and Cooking. Gelation Lecture by Jose Andres Please e-mail Igor Lyuksyutov if you have questions.

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SYLLABUS

LAB1

LAB2

LAB3

LAB4

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