Selassie Atadika - The Science of New African Cuisine; Science & Cooking 2019
Harvard University via YouTube
Overview
Syllabus
Introduction
Important Announcement
How to Submit a Project
Last Weeks Recap
How thick is a liquid
Viscosity
Emulsions
Why emulsions fail
What is a surfactant
Summary
Food Ways
Food and Trade
Lifestyle Changes
Chicken
How can we change the tide
What success looks like
Flavor
Wild Foraged
Ancient Grains
Sankofa
Food is dynamic
Challenges
Food Production
Pop Culture
Taught by
Harvard University