Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014

Enroll in Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX at www.edx.org/course/science-co...
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.
The recording of these lectures was supported by the Harvard MRSEC program of the National Science Foundation under award DMR-1420570 MRSEC (www.mrsec.harvard.edu/), SEAS (www.seas.harvard.edu/), and HarvardX.