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.
15
0.0 (0)
Fichier Détails
Cartes-fiches | 15 |
---|---|
Langue | English |
Catégorie | Alimentation |
Niveau | Université |
Crée / Actualisé | 04.09.2017 / 06.09.2017 |
Attribution de licence | Non précisé |
Lien de web |
https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science
|
Intégrer |
<iframe src="https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science/embed" width="780" height="150" scrolling="no" frameborder="0"></iframe>
|