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Science of Cooking Lecture

By Karen Zhou
Dave Arnold. left. and Harold McGee explain and demonstrate the properties of gelatin in the lecture "Historical Context and Demos Illustrating the Relationship of Food and Science." The public lecture series accompanies the General Education course Science of the Physical Universe 27 Science and Cooking: From Haute Cuisine to the Science of Soft Matter.
Dave Arnold. left. and Harold McGee explain and demonstrate the properties of gelatin in the lecture "Historical Context and Demos Illustrating the Relationship of Food and Science." The public lecture series accompanies the General Education course Science of the Physical Universe 27 Science and Cooking: From Haute Cuisine to the Science of Soft Matter.

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On CampusFood and DrinkGen Ed