Fat Matters: Phase Transitions in Chocolate - Janice Wong
Автор: Harvard John A. Paulson School of Engineering and Applied Sciences
Загружено: 2025-02-28
Просмотров: 990
Описание:
The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. The course uses food and cooking to explore fundamental principles in applied physics and engineering.
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