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59:05
YouTube
Harvard John A. Paulson School of Engineering and Applied
Arielle Johnson: Flavor and Fermentation | Science & Cooking Lecture Series 2022
Enroll in Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX at https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter?index=product&queryID=9983975165122a5d35c327ca37085690&position=2 Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in ...
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