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Cooking & Harvard

Cooking as Practical Science

Harvard and cooking go way back. Learn about the invention of baking powder in the mid-1800s and discover recent research on how honey coils.

Profile of Otger Campàs

One of the founders of the Science & Cooking course, Otger Campàs knows all about conquering language barriers. As a native of Barcelona, he grew up speaking Catalan and Spanish. While an undergraduate at the University of Barcelona, he studied the elegant language of theoretical physics. He dabbled in cooking there, too, and heard about unconventional techniques like “spherification” and “culinary foams.”

Profile of Amy Rowat

Amy was one of the lead instructors of the Science & Cooking course last year. The SEAS grad and recent postdoctoral fellow heads off to UCLA in 2011.

LeWhif

Invented with help from Harvard students, LeWhif allows you to breathe what you eat.

A Durable Bubble

Emilie Dressaire uses a KitchenAid mixer to whip up more durable bubbles.

The Cheerio Effect

Ever wonder why your Cheerios clump together? Applied mathematicians have figured it out.

60 Minutes at SEAS

José Andrés teaches and inspires during a visit last year.

Sticky Bun Sensation

Joanne Chang '91, an applied mathematics concentrator, went from crunching numbers to designing desserts.