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The Chemistry of Cooking

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Published on Aug 31, 2012

For more on kitchen chemistry classes, go to http://cenm.ag/cook. You're a chemist any time you step foot into the kitchen, says Matthew Hartings, a professor at American University, in Washington, D.C. In this clip, Hartings makes macaroni and cheese and talks about his class, "The Chemistry of Cooking," which is meant for undergraduates not majoring in science. He teaches the course with the goal of making chemistry more relevant and interesting to non-science majors.

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