Related Guides
Blogs, Websites & Datasets
- Curious Cook: Exploring the Science of Food and its Transformations with Harold McGee I write about the science of food and cooking: where our foods come from, what they are and what they're made of, and how cooking transforms them.
- Science of Cooking, At the Exploratorium, explore the science behind food and cooking with recipes, activities, and Webcasts.
- ODFM: Omics Database of Fermented Microbes Omics Database of Fermentative Microbes (ODFM) is a data management system that integrates comprehensive omics information for microorganisms associated with various fermented foods, additive ingredients, and seasonings (e.g. kimchi, Korean fermented vegetables, fermented seafood, solar salt, soybean paste, vinegar, beer, cheese, sake, and yogurt).
Featured Film
- Chef vs Science: The Ultimate Kitchen Challenge (streaming: Academic Video Online) A top chef and a leading scientist go head to head in the kitchen to see who can produce the best food. Marcus Wareing is a two-star Michelin chef at the top of his game – his celebrated dishes result from years of experience and training. But he now faces a challenge from an unlikely direction. Mark Miodownik is a materials scientist – a person more acquainted with plastic than pastry.
See also:
- Food Science Experiments (streaming, Academic Video Online) Experience kitchen chemistry and the wonders of food science! Host Susan Turgeson and students demonstrate six fun and easy food science experiments and explain the science behind them. Experiments include: - Sensory Evaluation - Biochemistry of milk: mozzarella cheese - Hand washing and food safety - Scientific method: what makes popcorn pop? - Emulsions: mayonnaise - Fermentation: root beer Video includes interview with a food science professor and tour of a sensory evaluation lab.
Science and Cooking Lectures, Harvard University
- Science & Cooking Lectures, Harvard University This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs:
Online Self-Paced Class on Science & Cooking
In this Self-Paced edX MOOC, "top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor."
