Science & Cooking Public Lectures — Harvard School of Engineering and Applied Sciences. A collaboration between eminent Harvard researchers and world-class chefs Much to the delight of Science & Cooking veterans, Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor, returns to the course and lecture series this year.
(Photo by Larissa Zhou.) Introduction Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course "Science and Cooking: From Haute Cuisine to the Science of Soft Matter. " Recettes de cuisine, materiel de cuisine, livres de cuisine, vet.
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