This is an Excellent Lecturer


Today at EPFL, there was a lecture in French by Hervé This, one of the founders of molecular gastronomy. I did not catch all of the verbal information as he spoke relatively quickly, but thankfully scientific terms are pretty similar in French and English. The best part: I finally got to see a Maple computation worksheet and a cheese souflée pictured on the same slide! (The context I think was molecular modeling to determine why a souflée will not rise if the oven door is opened.)


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