{"id":500004,"date":"2010-04-01T10:00:45","date_gmt":"2010-04-01T14:00:45","guid":{"rendered":"http:\/\/news.harvard.edu\/gazette\/?p=41884"},"modified":"2010-04-01T10:00:45","modified_gmt":"2010-04-01T14:00:45","slug":"around-the-schools-school-of-engineering-and-applied-sciences","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/500004","title":{"rendered":"Around the Schools: School of Engineering and Applied Sciences"},"content":{"rendered":"<p>A collaboration by the Foundation Al\u00edcia (Alimentaci\u00f3 i Ci\u00e8ncia), headed by chef Ferran Adri\u00e0 of El Bulli fame, and the Harvard <a href=\"http:\/\/www.seas.harvard.edu\/\">School of Engineering and Applied Sciences<\/a> (SEAS) has led to the creation of an undergraduate course on science and cooking.<\/p>\n<p>Debuting next fall, \u201cScience and Cooking: From Haute Cuisine to the Science of Soft Matter\u201d will be part of the new program in <a href=\"http:\/\/www.generaleducation.fas.harvard.edu\/icb\/icb.do\">General Education<\/a> at <a href=\"http:\/\/www.college.harvard.edu\/icb\/icb.do\">Harvard College<\/a>. The course will bring together eminent Harvard researchers and world-class chefs, including Wylie Dufresne of wd-50 and Dan Barber of Blue Hill, as well as food scholar and writer Harold McGee, one of the leading authorities on kitchen science.<\/p>\n<p>Adri\u00e0 is considered a pioneer of exploiting scientific principles to push the limits of modern cuisine, manipulating the physical and chemical processes of cooking by using substances such as hydrocolloids, or \u201cgums,\u201d that enable a delicate fruit pur\u00e9e to be transformed into a dense gel, and deconstruction techniques such as spherification, creating a resistant skin of liquid (as in a pea soup held in a pod of nothing more than itself).<\/p>\n<p><em>\u00adIf you have an item for Around the Schools, please e-mail your write-up (150-200 words) to\u00a0georgia_bellas@harvard.edu. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A collaboration by the Foundation Al\u00edcia (Alimentaci\u00f3 i Ci\u00e8ncia), headed by chef Ferran Adri\u00e0 of El Bulli fame, and the Harvard School of Engineering and Applied Sciences (SEAS) has led to the creation of an undergraduate course on science and cooking. Debuting next fall, \u201cScience and Cooking: From Haute Cuisine to the Science of Soft [&hellip;]<\/p>\n","protected":false},"author":4175,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-500004","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/500004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4175"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=500004"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/500004\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=500004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=500004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=500004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}