Harvard will soon be offering an online course that we sure wouldn’t mind taking. Science and Cooking: From Haute Cuisine to Soft Matter Science will be offered on edX, a website designed as a Harvard and MIT online class.

The course will marry the art of cooking with science, enlisting experts from all around the world to stand in as professors. Students will learn some essentials of molecular gastronomy: emulsion, elasticity, and of course, spherificiation. The aim is that those who participate in the course will be able to translate these advanced techniques in their own cooking, in their own kitchens.

Though this is the first time edX is offering Science & Cooking, the course has been four years in the making. The course founder and his colleagues noticed the immense interest in the subject when chef Ferran Adrià came to speak, and crowds of students overflowed out of the lecture hall.

Since then, Harvard has worked on creating a more comprehensive version of Adrià’s lecture, to include more chefs and, lucky for us, more students.

Instructors will include heavy hitters like David Chang, Dan Barber, and Wylie Dufresne, demonstrating their signature dishes and talkin’ science. Students will be able to interact with each other and ask questions online, and it is the hope of those orchestrating the class that students will take to their own kitchens and try the recipes themselves.

The course begins October 8th, so sign up and join your classmates (all 45,000 of them) and make some online class history—and some fried hollandaise.

[via The Salt]