Carnegie Mellon's kitchen chemistry makes science palatable
Thursday, March 25, 2010 - 12:22
in Physics & Chemistry
Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same techniques found in the world's leading restaurants, and seen on the popular television show Top Chef, to the classroom to teach students about the principles of chemistry.