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MICHAEL BRENNER: In science, we attempt to better understand the world
in which we live.
Hi, I'm Michael Brenner.
I'm an applied mathematician at Harvard, and I'd like to welcome you
to Harvard's class on Science and Cooking.
DAVID WEITZ: Hi, I'm not Michael Brenner.
I'm Dave Weitz.
I'm a professor of physics.
PIA SORENSEN: My name is Pia Sorensen.
I'm the preceptor of the class, and I'm excited you'll be joining us.
MICHAEL BRENNER: So what's so appealing to me about teaching the
science of cooking is that cooking is something that we've all experienced
every day in our lives.
And when we cook, when we go to the kitchen to cook, sometimes our recipes
work and sometimes they don't work.
The hope is that by combining these two different perspectives that you
will gain a unique insight into how recipes work-- not just the fancy
recipes, but also those creations that you make in your own kitchen.
DAVID WEITZ: Each week of the course you will travel the world with us to
visit chefs as they reveal secrets behind some of
their most famous creations.
MICHAEL BRENNER: We created this course, in collaboration with Ferran
Adria of the famed restaurant El Bulli as a way of bringing some of the
methods and ideas of some of the very best chefs in the world.
We will break down the science behind their cutting-edge recipes, and you
will have the opportunity to bring the universal languages of science and
cooking into harmony in your very own kitchen.
DAVID WEITZ: For weekly labs that you can eat.
MICHAEL BRENNER: One of the most important ingredients in food--
DAVID WEITZ: --is science.
MICHAEL BRENNER: I hope you'll join us and a worldwide audience as we all
learn together to dive into the scientific basis behind cooking.