Science of Sugar, Joanne Chang

Joanne Chang ’91, of Flour Bakery and Café joined us for a demonstration packed lecture on the science of sugar. We learned about the versatile roles of sugar in cooking, ranging from ice cream to merengue to candy.

The Science and Cooking Public Lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content

+ Info about the 2020 Public Lecture Series: https://sciencecooking.seas.harvard.edu/
Lectures from previous years: https://www.youtube.com/playlist?list=PL546CD09EA2399DAB
Instagram account: @scicookharvard
Twitter: @SciCook (Science+Cooking)

Видео Science of Sugar, Joanne Chang канала Harvard John A. Paulson School of Engineering and Applied Sciences