I wanted to share I am doing (for the 2nd time) the Harvard online course: SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science. It is a course that combines Science and a scientific approach using cooking as examples.
You get explained from the pH of ingredients and there interaction to heat transfer and special cooking techniques: Ferran Adria shows spherification, Harold McGee gives background explanations, and many, many great chefs give examples to support the science learned.
I did this course last year - and enjoyed it so much I am doing it again.
If you like to go to edx.com, enroll in the course - we are in the 3rd. week but it will not be difficult to get up to date. Ah, and it is for free....
Juan-Carlos
