Cooking up a new physics course

Last week the New York Times had a fascinating article [in the Dining and Wine section!] about a new physics class at Harvard, Science and Cooking: from Haute Cuisine to Soft Matter Science. The course is for liberal arts majors, and features guest lectures from and problems assigned by (!) famous chefs.

Comments

  1. AnonymousMarch 29, 2012 at 12:43 PM

    My close friend is a teaching assistant for this class!

    ReplyDelete

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