by APRIL FULTON
October 01, 201311:46 AM
Science and Cooking: From Haute Cuisine to Soft Matter Science is a free online course from the online university edX, promising to teach you and thousands of your closest friends about emulsions, elasticity and the molecular gastronomy movement’s poster child, spherification. (That’s turning a liquid into a sphere, for those of you still puzzling over the term.) There are no prerequisites, exams are optional, and you get to do all the tasty lab experiments right in your own kitchen.
Are MOOCs more palatable (!) when they’re “less academic” (or less obviously academic)? Why does this project feel different?
Perhaps the point isn’t that it is about food, but that it’s not “canonical” or “disciplinary” in the way that other courses might be?