Science of Cooking Part I: The Science

Описание к видео Science of Cooking Part I: The Science

http://www.ucsf.edu/news/2012/07/1226...

Corey Lee and David Weitz, PhD came together at UCSF this spring for the 2012 Chauncey D. Leake Lecture, in which they performed lively demonstrations and discussions on the physics behind emulsions and gels, including Lee's acclaimed faux shark-fin soup and other novel preparations.

The 2012 Leake lecture was organized by Wendell Lim, PhD and Connie Lee, PhD, in the UCSF Center for Systems & Synthetic Biology, who are working with Chef Lee to understand how the creativity and core technologies behind modern bioscience and haute cuisine can inform and inspire further creative approaches in each other.

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