Lec 41 - At last, the edible science fair. Final projects for the "Science and Cooking: From Haute Cuisine to the Science of Soft Matter" science fair were on display at the Harvard School of Engineering and Applied Sciences. Illustrating the tenacious bond between science and cooking, students used physics, chemistry, and biology to manipulate recipes and create foods that stretch the imagination.
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This video is a part of a lecture series from of Harvard University