Science & Cooking: From Haute Cuisine to Soft Matter Science | Harvard X on edX | About Video
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[MUSIC PLAYING] MICHAEL BRENNER: Cooking is such an
amazing way to learn about science. Many of us cook every day. But when you start to think
about why the recipes work, why is that, when you knead bread,
it has this remarkable texture, or why is it the candy
recipes work as they do, or how is it that you cook eggs in a
way that it comes out to be perfect, you immediately are led to thinking
about basic principles in science. Hi. I’m Michael Brenner. PIA SORENSON: I’m Pia Sorenson. DAVE WEITZ: Dave Weitz. PIA SORENSON: We are very
excited to be launching version 2 of Science & Cooking. Version 2 is remixed, new, in many ways. And it features a lot of new chefs. [MUSIC PLAYING] DAVE WEITZ: In this class, you’ll learn
about food, cooking, and about science. [MUSIC PLAYING]

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