Culinary genius and past Design Indaba speaker, Ferran Adrià will soon swop his apron for a lab coat.
Adrià will teach an undergraduate course in culinary physics at the Harvard School of Engineering and Applied Physics later this year. Adrià has worked with Harvard to design this course that will use food to explain the principles of soft matter physics. Adrià is well-known for his work in molecular gastronomy, a branch of culinary study where kitchen meets science lab. Adrià uses suspensions and gels to frame and present food in new ways.
Adrià announced earlier this year that he will be closing elBulli, his restaurant in Spain, in 2012 and 2013 but it will continue as a research lab.