Science & Cooking: From Haute Cuisine to Soft Matt

During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe. Topics will include: How molecules influence flavor The role of heat in cooking Diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià.

Offered By:  HarvardX

Course Duration:  16 Weeks

• ₹ 7409

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