Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
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Set of flashcards Details
| Flashcards | 15 |
|---|---|
| Language | English |
| Category | Nutrition |
| Level | University |
| Created / Updated | 04.09.2017 / 06.09.2017 |
| Licencing | Not defined |
| Weblink |
https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science
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