# Science et Cuisine

- Institution: CERN
- Department: CERN Colloquium,2002
- Speaker: Hervé This
- Year: 2002
- Language: French
- Subjects: Art, architecture and design
- Source: [CERN](https://videos.cern.ch/record/3024466)
- Licence: [CERN](http://copyright.web.cern.ch)
- Who can watch: Tweens profiles and older (sources give no ratings; placed by Invisible Network from the source's own words)

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

0:00:00 Slide 1

0:01:55 Slide 2

## Lectures

1. [Science et Cuisine](https://invisiblenetwork.ai/learn/cern/3024466/a982c9f5d5d9), 1 h 35 min (CERN's player)