A recent Boston Globe article from last week reported that the number one course at Harvard University this fall was a food science course entitled, Science and Cooking: From Haute Cuisine to Soft Matter Science. The course was applied for by about 700 students, of which only 300 were chosen through a lottery. Some students wrote essays and appeals in attempts to increase their chance of admittance to the course.
The interest in the course came as an unexpected surprise to University directors, though the beefing up the otherwise home-economics style course with a long list of food superstars surely added to the buzz and interest. The class is being taught in a collaborative effort between Harvard professors and some of the world’s most celebrated chefs: Ferran Adria, whose restaurant outside of Barcelona, Spain, has been recognized as the best in the world; New York chefs Wylie Dufresne and Dan Barber; White House chef Bill Yosses; Chicago’s own Grant Achatz; and food writer, Harold McGee.
It is very interesting to see such a peak in student interest in food at what many consider the most prestigious University in the world.