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The Science of Gastronomy (Coursera)

The Science of Gastronomy (Coursera) This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of theContinue reading “The Science of Gastronomy (Coursera)”

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