Science and Cooking: From Haute Cuisine to Soft Matter Science
Dear science and cooking enthusiasts, We are pleased to invite you to join us for Science and Cooking Part 2, which will begin on May 17th. This is a continuation of the Science and Cooking series (Part 1 is available now). Part 2 of the course dives deeper into factors that influence food texture, and looks at how different preparations can change the physical characteristics of foods. We’ll do some fun labs, like making macaroni and cheese and ice cream, to investigate these concepts, and visit more chefs from around the world to see how they transform foods using different cooking methods. The new course is similar to the original, but we have updated the videos and added new content pages to further explain topics that will help you to understand the science of cooking. In addition, in response to feedback that we received on part 1, we’ve added more hints to some of the problems, and increased the number of tries you have to get numerical answers correct on the homework. So if you didn’t have time to finish the course the first time, or if you'd like to come back and see what's new, the upcoming version of the course is a great opportunity. You can learn or review the science, and try some new kitchen experiments! As you’ll hear from the chefs, the more comfortable you are with the science, the more experiments you can do in the kitchen. We would love to have you explore the fascinating intersection of science and cooking with us again - we hope to see you soon! ~ The Science and Cooking Team Watch videos and get more information on past lectures, click here, Culinary Physics Lecture Series.
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all other foods that can kill you.
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