Preview: Note-by-Note Cooking with Dr. Hervé This

October 24, 2014: Building on his pioneering work in the science of molecular gastronomy, physical [...]chemist Hervé This visited Boston University in order to introduce us to the next profound revolution coming to our kitchens: note-by-note cooking. To watch the entire lecture, please click here:

Part of the Pépin Lecture Series hosted by Boston University Metropolitan College's Culinary Arts Program.

Tags: Food and Wine Programs, Gastronomy, met, culinary arts

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