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In this online course, Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering.

Harvard University

Teacher: Michael Brenner
Provided by: edX
Course language: English
Fees: free course
Level: beginner
Certificate possible? (fee)
Format: MOOC/online course

How do you like the course 'Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1)'?

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