In a basement laboratory at Harvard, Ashley Prince read from the instructions as her lab partner, Allan Jean-Baptiste, poured fruit nectar into a pot.
“Heat it to 113,” Ms. Prince said.
Then Mr. Jean-Baptiste added a mix of sugar and pectin, and Ms. Prince whisked.
“So far, so good,” Ms. Prince said.
These Harvard students were making chewy fruit gelées for From Haute Cuisine to Soft Matter Science, an undergraduate course that uses the kitchen to convey the basics of physics and chemistry, a most unusual Ivy League approach to science…