Science & Cooking: A Companion to the Harvard Course by Pia M. Sörensen, Michael P. Brenner, David A. Weitz

Science & Cooking: A Companion to the Harvard Course

Pia M. Sörensen, Michael P. Brenner, David A. Weitz

456 pages first pub 2015 (editions)

nonfiction reference informative lighthearted slow-paced
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This book is based on, and meant to serve as a companion to, the Harvard course "Science and Cooking: from Haute Cuisine to Soft Matter Science", which aims to teach physics and chemistry through examples of food and cooking. The course features w...

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