Cook the Science
Welcome to “Cook the Science”,
where science meets the culinary arts!
Immerse yourself in “Cook the Science”, an innovative public lecture series where renowned chefs and ETH Zurich's finest scientists collaborate to unravel the fascinating science behind everyday cooking.
When:
Monthly on Tuesdays, from 17:15 to 18:30
Where:
ETH Zurich, Main building
Who:
Designed for the curious public, families, aspiring chefs, food enthusiasts,
and students.
Expected Attendance:
Each session anticipates an audience of 400 participants.
Lecture recordings will feature on the SRF Food Channel.
Lecture Format:
Each lecture will feature a blend of scientific discussions led by ETH scientists and
live cooking demonstrations by celebrated chefs.
Our Mission:
We want to bring science closer to the public in ways that are enjoyable, relatable,
and engaging, transforming learning into an experience as captivating as a
gourmet feast.
First lecture series (2024-25)
“Cook the Science” invites you on a gastronomic journey through the lens of science. Our first lecture series promises a feast for the mind and palate, as we unravel the mysteries behind everyday cooking.
Gelation and spherification: Molecular gastronomy @ home
Markus Stöckle (ROSI, 17 Gault Millau Points)
Emulsions & foams: The art & science of ice cream
Elif Oskan (Gül, 15 Gault Millau Points, Jury Masterchef)
Soft solids: The magic of breadmaking
Jens Jung (John Baker)
Granular matter: The secrets of barista coffee
Shem Leupin (Kaffee Stoll)
Heat transfer: Charring, cooking & steaming
Rebecca Clopath (Slow-Food Restaurant, Biohof Taratsch)
Full Program announced soon!
The Team
