Science & Cooking: From Haute Cuisine to Soft Matter Science | HarvardX on edX | About Video

Science & Cooking: From Haute Cuisine to Soft Matter Science | HarvardX on edX | About Video

MICHAEL BRENNER: In science, we attempt to better understand the world in which we live. Hi, I’m Michael Brenner. I’m an applied mathematician at Harvard, and I’d like to welcome you to Harvard’s class on Science and Cooking. DAVID WEITZ:…