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Science & Cooking: From Haute Cuisine to Soft Matter Science

Classified as: PHYS163 - Science & Cooking
Course Description:

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.

Course Tags: Gastronomy Cuisine Cooking
  • Instructor(s) Michael Brenner, David Weitz and others
  • University
  • Provider
  • Start Date 08/Oct/2013
  • Duration Always Available
  • Main Language English
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