Progress Reports: Some Common Cooking Issues Revisited - Dave Arnold & Harold McGee

The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. The course uses food and cooking to explore fundamental principles in applied physics and engineering. Follow us on Instagram:   / scicookharvard   ____________ SEE MORE SCIENCE AND COOKING VIDEOS:    • Science & Cooking   _________________ VISIT THE SCIENCE & COOKING WEBSITE: https://sciencecooking.seas.harvard.edu _________________ VISIT US ON SOCIAL MEDIA / hseas / harvardseas / hseas / dashboard _________________ Hashtags: #HarvardSEAS #harvardengineering #harvard #research #scienceandcooking