Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)
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About this course
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.
What you'll learn
- understand the basic chemistry involved in cooking
- identify the role of food molecules in texture and flavor
- recognize how chemical reactions affect cooking outcomes
Skills you'll gain
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