An acclaimed Spanish chef who concocted treats such as ravioli made from squid and freeze-dried foie gras is teaming with Harvard University to create an undergraduate course in culinary physics.
Ferran Adria will begin teaching in the fall at the Harvard School of Engineering and Applied Sciences in Cambridge, Mass. His general education science course will use cooking to introduce students to soft matter physics, which involves the study of suspensions and gels.
Adria has helped bring Spanish cuisine to the world's foodies and is known for deconstructing food and putting it back together in unconventional ways.
The Harvard course also will feature lectures by researchers and celebrity chefs, including New York's Wylie Dufresne (doo-FRAYN') and Jose Andres, whose eatery in Washington helped popularize the Spanish bar food known as tapas in the United States.
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