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Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)

Teacher

Michael Brenner

Position

Categories

Reviews

NYR/5
NYR

Tutorial Price

$Free: Add a Verified Certificate for $169 USD
https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matte-2

Level

NYR

Duration

16 Weeks

# of Reviews

Module Type

On demand video

The chemical and physical principles that underlie everyday cooking and haute cuisine techniques How chefs can use enzymes to make foods that would otherwise be impossible How to use the scientific method to learn how a recipe works, and find ways you could improve it How to think like a chef AND a scientist.

Instructors

Michael Brenner|David Weitz|Pia Sörensen

Link to Course

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