The Many Faces of Chocolate
This public lecture discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. This lecture features a world-class chef who visited and presented his remarkable culinary designs, Ramon Morató.
The lecture then uses these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.
Image provided by EspaisucreBCN
ARB Team
Arbitrage Magazine
Business News with BITE.
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