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Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
5.0
(2 reviews)
2
Students
4
Lessons
ID
Language
Created by
Michael Brenner
Language
id
Translations
None
Transcripts
English
Prerequisites
None
What you'll learn
Master these skills and apply them to real-world projects.
The chemical and physical principles that underlie everyday cooking and haute cuisine techniques
How chefs can use enzymes to make foods that would otherwise be impossible
How to use the scientific method to learn how a recipe works, and find ways you could improve it
How to think like a chef AND a scientist.
Course curriculum
2 sections · 4 lessons
2
Sections
4
Lessons
2
Reviews
2
Students
5.0
Rating
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About this course
Course description
Meet your instructors
Learn from industry experts
Michael Brenner
Glover Professor of Applied Mathematics and Applied Physics at Harvard University
David Weitz
Professor of Physics and Applied Physics at Harvard University
Pia Sörensen
Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineering and Applied Sciences at Harvard University
Student reviews
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