"What makes a gel jelly? Can you really mix oil and water? How do you grill the perfect steak? Science holds the answers! In this course, you'll discover how understanding physics, chemistry, and biology can help you become a master chef. Cooking provides a delicious, hands-on way to explore scientific principles, transforming your kitchen into a laboratory.
Our Menu:
Antipasti: Heat and Temperature
Primi: Phases of Matter
Secondi: Random Walks and Thermal Diffusion
Dolci: The Science of Chocolate
Each concept is followed by a “meal of the day”: a hands-on cooking experience that brings the science to life. Join us for a tasty adventure into the world of culinary science!"