Science and Cooking - Vicky Lau: Let it Flow: Exploring Viscosity in Tate Dining Room & Bar

Enroll in Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX at https://www.edx.org/course/science-and-cooking-chemistry and https://www.edx.org/course/science-cooking-from-haute-cuisine-to-soft-matter-science-physics Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa. The recording of these lectures was supported by the Harvard MRSEC program of the National Science Foundation under award DMR-1420570 MRSEC (http://www.mrsec.harvard.edu/) and Harvard School of Engineering and Applied Sciences (http://www.seas.harvard.edu/).