Category Archives: Cours

Science & Cooking

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs:

Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions
with transglutaminase.

The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

Classical Mechanics

Our exploration of the theoretical underpinnings
of modern physics begins with classical mechanics,
the mathematical physics worked out by Isaac Newton
(1642–1727) and later by Joseph Lagrange (1736–1813)
and William Rowan Hamilton (1805–1865). We will
start by taking a close look at Newtonian mechanics
and the integral concepts of force, momentum, and
gravity. Later, when we turn our attention to Lagrangian
and Hamiltonian mechanics, we will delve into potential
and kinetic energy, the principle of least action, and
chaos theory.

This course marks the beginning of a six-quarter
sequence of courses that will explore the essential
theoretical foundations of modern physics.
The topics covered will include classical mechanics,
quantum mechanics, the general and special theories
of relativity, electromagnetism, cosmology, and
black holes. While these courses build upon one
another, each course can be taken independently
as well. Both individually and collectively they
will let students attain the “theoretical minimum”
for thinking intelligently about modern physics.

Sponsored by the Stanford Continuing Studies Program.

Originally presented by the Stanford Continuing Studies Program.

Professor Susskind’s Book, “The Theoretical Minimum” now available: