[Lex Computer & Tech Group/LCTG] cooking

[John P. Rudy]

https://www.edx.org/learn/food-science/harvard-university-science-cooking-fr
om-haute-cuisine-to-soft-matter-science-chemistry

 

Many years ago I took this free course from Harvard through EDX.  The
content may have changed but it was very good then and probably better now.
Some of the explanations get technical, but I think that all of you have the
requisite knowledge (though the neurons might be buried).

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