Culinary Chemistry: Adventures in Chocolate

THU, APR 26, 2012 (38:10)

As part of the 2012 Cambridge Science Festival, the MIT Museum presented a lunchtime series of talks, Culinary Chemistry. Soft matter physicist Naveen Sinha provides a fun and educational talk about the physical properties of chocolate that affect the experience of eating it. He also provides an overview of how the tasty treat can be processed, and some examples of culinary experiments you can conduct at home.

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