The Science of Food |

The Science of Food

For the 4th installment of José Andrés's George Washington University food course author and food science guru Harold McGee and Harvard professor Michael Brenner led a discussion of the history of food science, from pre-history to Carême and Escoffier to Adrià, including sterilization, fermentation, and chemistry. McGee, author of On Food and Cooking: The Science and Lore of the Kitchen covered the history of science and food part while Brenner, professor of applied math and physics at Harvard joined the class virtually to explain the chemistry behind molecular gastronomy. Here's the video of the class, you can follow along with the video here.


No documents found

Sign In to post a comment.