Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
About this audiobook
About the author
Michael Brenner is a professor of applied mathematics and physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.
David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.
Donna Postel is fascinated by all kinds of stories and loves telling them. From memoir and biography to literary fiction, romance, mystery, and suspense, Donna uses her innate curiosity, talent, and decades of experience on stage and in the recording studio to bring books to life.
