Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization
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Date
2021
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Abstract
A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food.
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Molecular gastronomy
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Scholars@Duke
Patrick Charbonneau
Professor of Physics
Patrick Charbonneau is Professor of Physics at Duke University. His research in soft matter and statistical physics uses theory and computer simulations to study glassy materials and frustrated systems. He also contributes to the history of science, curating projects on quantum and statistical physics as well as food history.
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