Harvard Online | The physics of baking @HarvardOnline | Uploaded 6 years ago | Updated 10 hours ago
Professor Michael Brenner introduces some of the physics of baking, and Chef Joanne Chang demonstrates how physics plays a role in baking a yellow birthday cake.
From our free online course, Science & Cooking: From Haute Cuisine to Soft Matter Science (physics): https://www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx
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Professor Michael Brenner introduces some of the physics of baking, and Chef Joanne Chang demonstrates how physics plays a role in baking a yellow birthday cake.
From our free online course, Science & Cooking: From Haute Cuisine to Soft Matter Science (physics): https://www.edx.org/course/science-cooking-physics-food-harvardx-spu27-2x?utm_source=social&utm_medium=partner-marketing&utm_content=youtube-harvardx&utm_campaign=harvardx
Subscribe to our channel: https://www.youtube.com/channel/UCKJyv_uNh3LhYFKmwaB63bA?sub_confirmation=1
Sign up for emails about new courses: https://harvardx.link/email
HarvardX courses on edX: https://www.edx.org/school/harvardx
Harvard University's online courses: https://online-learning.harvard.edu/
HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.
