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Topic
Viscosity, Pastry and Chocolate
Description
The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content.
Each presentation will begin with a 15-minute lecture about the scientific topics from that week’s class by a faculty member from the Harvard course
This week speaker:
• Marike van Beurden (@marikevanbeurden) Pastry Chef and Master Chocolatier, Dutch Chocolate Master 2013, 2nd World Chocolate Master 2013
Time
Oct 26, 2020 02:00 PM in
Eastern Time (US and Canada)
Webinar is over, you cannot register now. If you have any questions, please contact Webinar host:
Patricia Jurado: Science and cooking
.
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Hi there, You are invited to a Zoom webinar. When: Oct 26, 2020 02:00 PM Eastern Time (US and Canada) Topic: Viscosity, Pastry and Chocolate Register in advance for this webinar: https://harvard.zoom.us/webinar/register/WN_fxjFfYGmRx-amxLDGFHFhg Or an H.323/SIP room system: H.323: 162.255.37.11 (US West) 162.255.36.11 (US East) 115.114.131.7 (India Mumbai) 115.114.115.7 (India Hyderabad) 213.19.144.110 (Amsterdam Netherlands) 213.244.140.110 (Germany) 103.122.166.55 (Australia) 149.137.40.110 (Singapore) 64.211.144.160 (Brazil) 69.174.57.160 (Canada) 207.226.132.110 (Japan) Meeting ID: 978 1346 5337 SIP: 97813465337@zoomcrc.com After registering, you will receive a confirmation email containing information about joining the webinar. ---------- Webinar Speakers Marike van Beurden (@marikevanbeurden) Pastry Chef and Master Chocolatier, Dutch Chocolate Master 2013, 2nd World Chocolate Master 2013
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