Oh to be at Harvard

I am sitting here reading this course description and drooling over the keyboard. From Harvard University:

Science & Cooking
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.

Recently, a dialogue between these two groups has led to a new wave of innovation. Some examples include Ferran Adria and the Alicia Foundation, Jos� Andres and the ThinkFoodGroup, Nathan Myhrvold and the team at Modernist Cuisine, Wylie Dufresne and Dave Arnold, and David Chang with Harvard microbiologist Rachel Dutton.

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

At the end of the course students conduct culinary experiments, which they present in a fair at the end of the semester. In tandem with the class lectures, the visiting chefs give public lectures about their cooking technique and philosophy.

The Public Lectures will be posted to YouTube -- I am so downloading these. Picked up a copy of Modernist Cuisine when it first came out and it is worth every penny...