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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor.
About this resource
| Keywords | chemistry |
|---|---|
| Added by | Sébastien on 12 May, 2020 |
| Popularity | Used in 1 learning circle |
| Format | Online Course |
|---|---|
| Creator | Harvard University |
| Website | https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter |
| Language | English |
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5.0
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1 facilitator rating |
1 learner rating
Reviews
Jul 2020
The material is new for most people, varied, entertaining, and a good support for discussion. Overall, the course achieves a good balance between science and cooking, and between equations and intuition.