Cover image of 滋味科學2010

滋味科學2010

匈牙利著名食家兼物理學家 Nicholas Hurti 感嘆科學家能夠量度遙遠的金星的大氣層溫度,卻不知道眼前的梳乎厘為甚麼那樣好吃,1992年,他和法國化學家 Herve This在西西里成立了國際工作坊,開創由專業廚師及科學教授合作研究食物原理的先河。第一輯《滋味科學》就邀得有「分子美食之父」美譽的Herve This親述煎牛扒的心得。 新二輯《滋味科學》會邀請各大學的科研人士、營養師、食家和... Read more

Warning: This podcast has few episodes.

This means there isn't enough episodes to provide the most popular episodes. Here's the rankings of the current episodes anyway, we recommend you to revisit when there's more episodes!

“Podium: AI tools for podcasters. Generate show notes, transcripts, highlight clips, and more with AI. Try it today at https://podium.page”