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Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
A 
learning circle
Facilitated by
Sébastien
Course materials provided by Harvard University
Taking place at online, GMT -5, Boston
This learning circle met every Wednesday from 6PM to 8PM EDT starting June 10, 2020 for 7 weeks.
Facilitated by
Sébastien
Research scientist in experimental and computational biology. Passionate about education and learning communities. From Toulouse, Paris, Philadelphia, Boston.
City
Boston, Massachusetts, United States of America
Welcome!
In this learning circle, we will learn chemistry fundamentals through cooking with the course "Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)" from edX. Participants will meet virtually on Wednesdays from 6 to 8 pm, starting on June 10th and for six weeks. No prior background is required. Other events organized by BosLab can be found here: https://www.meetup.com/BosLab/events/.
Course materials we'll use
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.
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Meetings
- June 10 at 6PM EDT
- June 17 at 6PM EDT
- June 24 at 6PM EDT
- July 1 at 6PM EDT
- July 8 at 6PM EDT
- July 15 at 6PM EDT
- July 22 at 6PM EDT
Location
online, GMT -5, Boston