Science and Cooking Physics Meets Food, From Homemade to Haute Cuisine

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304 pages. 9.75x7.50x1.00 inches. In Stock. Bestandsnummer des Verkäufers 0393634922

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Über die Autorinnen und Autoren: Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.

Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.

David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.