Over the past decades there has been a plethora of new books written about food and science, starting with On Food and Cooking, then more recently Modernist Cuisine, Cooking for Geeks, and The Science of Good Cooking, among others. However, all of these books lack the quantitative framework necessary for a college science curriculum. This textbook fills in the gaps, to show how a visual and quantitative way of thinking can be applied to a wide range of culinary examples, as a way to teach concepts in the physical sciences.


This section summarizes some of the key points from the lectures by the guest chef and shows the connection to the topics on the outline. Please let Naveen know (e-mail) if you have notes that you like to contribute.

Photo credits: Eater.com (Arnold, McGee; Rovira; Ruscalleda; Myhrvold), Tracy Chang (Yosses), Havard Magazine/LL (Roca), Ernest Kim (Andres, Dufresne, ATK, Tejedor, Chang)

This is an early prototype developed by Naveen Sinha and is still under development. If you have any feedback, send him an e-mail.

This website was made possible thanks to the efforts of numerous people including: Prof. David Weitz, Prof. Michael Brenner, Prof. Amy Rowat, Prof. Otger Campas, Christina Andujar, Daniel Rosenberg, Ferran Adria, Pere Castelles, Héloïse Vilaseca, Harold McGee, John McGee, Pia Sörensen, Aileen Li, Jason Doo, Geoff Lukas, Johnny Siever, Eli Feldman, Lily Robles and Julia Frenkle-Kunelius, Dan Souza, Rolando Robledo, Phil Desenne, and many others.