Boston Globe – Devra First
“This is Science of the Physical Universe 27, the hottest course at Harvard this fall. Also known as Science and Cooking: From Haute Cuisine to Soft Matter Science, it uses the culinary arts as a way to explore phases of matter, electrostatics, and other scientific concepts. . . . Adria gave a lecture at Harvard two years ago; its success helped spark the creation of this class. He is one of several Catalan chefs involved in Science and Cooking, a collaboration between the Harvard School of Engineering and Applied Sciences and Spain’s Alicia Foundation, a nonprofit organization devoted to food and science.”(more)