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MET ML619: The Science of Food and Cooking

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Science and Cooking Lectures, Harvard University

Online Self-Paced Class on Science & Cooking

In this Self-Paced edX MOOC, "top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Learn about food molecules and how chemical reactions can affect food texture and flavor."

Anthropology/Sociology & interim Philosophy Librarian

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Chris Smith
Contact:
jchris@bu.edu
Mugar Memorial Library
617-353-2376