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What is Science of Cooking and Cuisine about?

This course explores the science behind cooking and culinary techniques. Top chefs from famous restaurants around the world partner with Harvard researchers to explain the scientific principles underlying dishes like spherification and tempering chocolate. Students learn how molecular interactions influence flavor and texture and get to conduct experiments in their own kitchens. The course covers topics such as the role of heat, phase transitions, diffusion, and more through demonstrations, recipes, and dis

Author

Truc Tran

Language

EN