Do you like watching competitive cooking shows? Do you love cooking? Do you wish that you could wow your family and friends with your sous vide steak? Then this is the course for you! This course combines physics and culinary techniques by incorporating molecular gastronomy with basic physics principles. This course was inspired by a Harvard University course taught by physicist David Weitz. The course will be offered through the Physics and Astronomy Department.

NOTE:

1. You do not need any prior knowledge of physics or science to succeed in this class. You do not even need to like physics to enjoy the Labs. Below are short descriptions of each of the labs ( Lab1, Lab2, Lab3, Lab4)

2. This class will be small with 24 students. This allows for students to be more creative with their cooking. Molecular Gastronomy is a very young and still developing field.

3. If you like cooking - this is class for you!

4. NO TEXTBOOK!

Why Molecular Gastronomy?

The founder of the Modernist Cooking, Fernan Adria, was named the Best Chef in the World 3 years in a row. The best molecular gastronomy restaurants are on the top of the world restaurant ratings. They are expensive (up to 400 dollars per seat prepaid) and the waiting list can be several months long. For example the Minibar by Star Chef Jose Andres rejects even the White House calls for a seat, since when there are no spots, there are NO spots ( from review of 10 best US molecular Gastronomy restaurants ). There is no molecular Gastronomy restaurant in Texas - but there is this course!

Why you should take this course:

1. Sous-vide technique is now inexpensive and widespread. Starbucks has offered in the first half of 2017 Sous Vide Eggs . We will cook it in the Lab1 .

2. 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!

3. Basic Molecular Gastronomy techniques are mostly simple (unless you are trying to repeat Star Chef Joan Roca creations). Look in Lab2 descriptions for how a 6 year old, non-star cook Max is making fruit caviar and fruit spaghetti. Compare with David Weitz and Star Chef Jose Andres demonstrations.

Introductory Lectures to Watch

David Weitz Lecture at 2017 TAMU Physics Festival on Physics of Cooking Harvard Introductory Lecture: Harold McGee Harvard Introductory Lecture: Ferran Adria Harvard Sous-vide Lecture by Joan Roca Harvard Gelation Lecture by Jose Andres Please e-mail Igor Lyuksyutov if you have questions.

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SYLLABUS

LAB1

LAB2

LAB3

LAB4

HARVARD COURSE

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