Science & Cooking: From Haute Cuisine to Soft Matter Science
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.
About this course
What you'll learn
- The scientific concepts that underlie everyday cooking and haute cuisine techniques;
- How to apply principles of physics, engineering, and chemistry to cooking;
- How to become an experimental scientist in your own kitchen;
- How to think like a chef AND a scientist.
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Free access to the best education, open to anyone
Enrollment for verified certificates closed on 08/14/2015
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Real Classes
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New skills
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