Patrick Charbonneau hosts seminar in Paris to relate his experience teaching an introductory-level science class on melding chemistry and cuisine at Duke University. Contemporary chefs such as Ferran Adrià, Joan Roca, and Heston Blumenthal have more than fame in common. They use soft matter chemistry and physics to create a gastronomy that challenges the traditional culinary experience. Techniques are not followed blindly, they are deconstructed, explained, and brought to new heights.
View the seminar, hosted at the Ecole Normale Superieure in Paris, here.