Wednesday, October 20, 2010

That's my kind of science class

The NY Times is covering a topic that's been the buzz in Boston for a while now - Harvard's From Haute Cuisine to Soft Matter Science, an undergraduate course that uses the kitchen to convey the basics of physics and chemistry. In reading the description of the class, something like this might have made me more interested in physics if it required an examination of the elasticity of fruit jellies. The celebrity chefs are conducting free lectures that are open to the public - I hope to get into one soon!

NY Times: Harvard Food Science Class


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