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Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering. During each week of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe.

Average: 5.7 (7 votes)
May 17th 2017

Top chefs and Harvard researchers explore how everyday cooking and haute cuisine techniques illuminate scientific principles in physics, chemistry, biology, and engineering. In Part 2 of Science and Cooking (Part 1 is available here), we will be visited by more world-famous chefs who use a number of different styles and techniques in their cooking.

Average: 5 (1 vote)
Apr 20th 2015

This course, offered through The New School, is devoted to the life and work of distinguished culinary professionals of the recent past and present who have changed the way we eat and drink in the United States.

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