Precision Cooking: Enabling New Textures and Flavors
from Science & Cooking | School of Engineering and Applied Science Hosted by Harvard University
This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs.
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Frequently asked questions
How long is this episode of Science & Cooking | School of Engineering and Applied Science?
This episode is 1 hour and 52 minutes long.
When was this Science & Cooking | School of Engineering and Applied Science episode published?
This episode was published on July 2, 2012.
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