from haute cuisine to soft matter science
TRANSCRIPT
From Haute Cuisine to the Science of Soft Matter
Amy FelderBaking and Pastry Department Chair
Johnson & Wales University
Megan LambertAssociate Instructor, College of Culinary Arts
Johnson & Wales University
Naveen SinhaPh.D. Candidate, Applied Physics
School of Engineering and Applied SciencesHarvard University
Haute cuisine surprises and engages;it’s more than just food.
wd-50http://tomostyle.wordpress.com/
Haute cuisine surprises and engages;it’s more than just food.
photo by Jen Beaudoin
Wylie Dufresne Ted Russin
Haute cuisine surprises and engages;it’s more than just food.
wd-50
chefhermes.com
Haute cuisine surprises and engages;it’s more than just food.
wd-50
chefhermes.com
Haute cuisine surprises and engages;it’s more than just food.
wd-50
chefhermes.com
Haute cuisine surprises and engages;it’s more than just food.
wd-50chefhermes.c
om
DEMO: Deconstructed chocolate mousse
Megan Lambert
DEMO: Deconstructed chocolate mousse
Megan Lambert
Chocolate chantilly
Sabayon
Meringue
Sugar/cocoa
Soft matter science describes the properties of everyday materials.
EmulsionsPolymers
1 nm 100 nm
100Xsmaller
GOAL: TEACH STUDENTS TO THINK LIKE SCIENTISTS AND ENGINEERS IN THE KITCHEN
Undergrad High school Grades 4-6 The World
Undergrad High school Grades 4-6 The World
Science in the Physical Universe 27: Science and Cooking
“General education courses in Science of the Physical Universe teach central facts and concepts in the physical sciences and engineering, and relate them to issues that students will encounter in their daily lives.”- General Education Program at Harvard
Visiting chefs explained their cuisine and did demos for the class for 90 minutes every Tuesday.
José Andrés, 2010
Visiting chefs explained their cuisine and did demos for the class for 90 minutes every Tuesday.
Bill Yosses, 2012
Visiting chefs explained their cuisine and did demos for the class for 90 minutes every Tuesday.
Pere Planaguma, 2012
The professors gave lectures about the scientific concepts on Thursdays.
Prof. Michael Brenner
A team developed the curriculum with the Alicía Foundation in Spain.
Prof. David Weitz Prof. Otger Cámpas
Ferran Adria Prof. Amy Rowat
Each week has an equation of the week, to unify the scientific content.
In lab throughout the week, students prepared recipes and made measurements.
Ice cream Hot iced tea Spherification Molten cake
Chefs met with students in small groups at office hours in the cooking lab.
Enric Rovira, 2010
Chefs met with students in small groups at office hours in the cooking lab.
Enric Rovira, 2010
To asses their learning, students took an in-class written midterm and final exam.
To asses their learning, students took an in-class written midterm and final exam.
To asses their learning, students took an in-class written midterm and final exam.
Students presented the results of team research projects at a science fair.
Annenburg Hall, 2010
Students presented the results of team research projects at a science fair.
photo by Eliza Grinnel / SEAS
Gashaw Clark ’14 (from left), K. Lanier Walker ’14, and Rebecca Ruskin ’13 prove that their jellied meat stock is stable enough to withstand direct flame without melting.
The public lectures were filmed to distribute on iTunes and Youtube.
Grant Achatz, 2010
DEMO: Meringue Stability
without sugarwith sugar
DEMO: Meringue Stability
EmulsionsPolymers
1 nm 100 nm
+ sugar?
stabilizes
Undergrad High school Grades 4-6 The World
Cookies are an ideal system for exploring the design process.
Christi @ Love From The Oven
Cookies are an ideal system for exploring the design process.
“These lessons require that students think creatively, conduct a thorough literature search, adhere to good scientific method, and effectively use the engineering design process.
“The unit emphasizes positive and practical approaches to food preparation and healthy eating habits.” - Joan Abrams
Design Challenge: Create a healthy cookie
• What are the macromolecules in a sugar cookie?
• What are the physical and chemical changes that occur during the baking process?
• How do the macromolecules contribute to health?
• How can you modify the composition of a cookie to improve the nutrition, while maintaining the texture?
Concepts from biotechnology overlap with those in the culinary world.
Prof. Greg Verdine
America’s Test Kitchen provided their facilities and expertise to investigate baking ratios.
Geoff LukasDan Souza
The standard recipe is crispy brown outside and soft and chewy inside.
With extra flour, the cookie becomes more like a crumbly biscuit.
With extra sugar, the cookie crystallizes and becomes fragile.
With extra butter, the cookies feels greasy and leaves an oily residue.
With extra egg, the cookie becomes floppy, similar to an omelet.
Design Challenge: Create a healthy cookie
• Observation
• Brainstorming
• Prototyping
• Presentation
Undergrad High school Grades 4-6 The World
SCIENCE AND COOKING FOR KIDS July 16-27 2012
Harvard:Christina AndujarKathryn HollarNaveen Sinha
Chop Chop:Sally SampsonHana Nobel
Harvard grad students and post-docs taught science lessons.
Anna Wang Ben Wolfe
Local chefs gave cooking lessons, with recipes for the kids to try at home.
Rolando Robledo Bill Yosses
Gabe Bremer / Daniel Rosenburg
Science and Cooking for kids: SCHEDULE
8:00 to 8:30 pm students arrive
8:30 to 10:00 amscience/cooking
lesson10:00 to 10:30 am snack10:30 to 11:00 am recess11:00 to 11:30 am math11:30 am to noon lunch prepnoon to 1:00 pm lunch1:00 to 2:00 pm physical activity2:00 to 3:00 pm expert
Science and Cooking for Kids:Curriculum
Week 1 Week 2
Intro Acidity
Microbes Foams
Pickling Emulsions
Flavor Thickeners
Gelling BBQ
Undergrad High schoolElementary
schoolThe World
Coming soon: an interactive website for the course, with insights from the chefs.
Numerous additional blogs and other resources are available on-line.
Several companies sell ‘starter kits’ for your own modernist cuisine laboratory.
Modernist PantryMolecular Recipes
DEMO: Meringue Comparison
ItalianSwiss
mix sugar with egg whites pour hot syrup into egg whites
