Pia Sörensen

 

 


 

Pia Sörensen is Preceptor of Science and Cooking at the School of Engineering and Applied Sciences at Harvard University, and the HarvardX Fellow for Science & CookingX. She earned her PhD in Chemical Biology at Harvard University, studying small molecule inhibitors of cell division.

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May 17th 2017

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine techniques illuminate scientific principles in physics, chemistry, biology, and engineering. In Part 2 of Science and Cooking (Part 1 is available here), we will be visited by more world-famous chefs who use a number of different styles and techniques in their cooking.

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Jan 18th 2017

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering. During each week of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.

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