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Talk1 h 35 min

Science et Cuisine

Hervé This · CERN

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About

Comment la chimie et la physique contribuent à l'avancement de l'art culinaire?.

0:00:00 Slide 1

0:01:55 Slide 2

The talk

  1. Science et Cuisine 2002-01-17 · 1 h 35 min · CERN's player

Credits and licence

Institution
CERN
Department
CERN Colloquium,2002
Speaker
Hervé This
Year
2002
Language
French
Subjects
Art, architecture and design
Source
CERN
Licence
CERN, as CERN states it. CERN's terms
Attribution
© CERN. CERN provides its audiovisual media free of charge for educational and informational use, credited to CERN; this lecture is shown in CERN's own player.
Who can watch
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