Harvard will be offering a cooking class

This fall, 11 world class chefs and food scientisit are heading to the Harvard to co-teach the university's new course, Cooking and Gastronomy.  From Haute Cuisine to Soft matter, organized in part by chef Ferran Adria of Spain's famed El Bulli restaurant. 

Topics for the class include "texture, viscosity and mouth feel" and a historical look at the relationship between science and cooking.  The class is open to only 200 undergraduates and it's countes as a science subject !

When the semester is over, the teaches plan to write a book based on the seminar - and it's sure to cost less than tuition. 

Chef Ferren Adria is famouly known to push the boundary of science in food technology.  He focused on his discovery of new textures — particularly the magical uses of hydrocolloids and liquid nitrogen to give foods shapes they'd never assume without the intervention of innovative physics.

If you've seen his part science and part art menu in action, you know what i mean ! Perfect little caviar-like spheres made of melon essence, translucent ravioli, a caipirinha sorbet. These innovations, were part of his new vocabulary of eating, opening new ways of communicating through food.

What do you think ? is cooking a science or an art ?