The past two decades have seen a steady stream of culinary creativity from chefs like Ferran Adria in Spain and Heston Blumenthal in England. These chefs have been inspired by a wide range of sources, especially new technological advances.

The field of soft matter science has also flourished over the past several decades, as physicists seek to explain many of the common materials in our everyday lives.

The Science and Cooking class is a course at Harvard that presents an overview of soft matter physics, paired with chefs to demonstrate recipes that highlight each concept.

The course uses food and cooking to explicate fundamental principles in applied physics and engineering.

Image via: http://www.seas.harvard.edu/cooking

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