Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work.The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our choc…
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Produktdetails
Weitere Autoren: Sörensen, Pia / Weitz, David
- ISBN: 978-0-393-63493-8
- EAN: 9780393634938
- Produktnummer: 34506430
- Verlag: W. W. Norton & Company
- Sprache: Englisch
- Erscheinungsjahr: 2020
- Seitenangabe: 320 S.
- Plattform: EPUB
- Masse: 27'695 KB
- Abbildungen: 85 color illustrations
Über den Autor
Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
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