Chem 130L: Science of Cooking is Back Posted on March 24, 2021 by Patrick Charbonneau — 4 Comments ↓ Professor Charbonneau is slated to teach CHEM 130L: The Science of Cooking again this summer. You can now get a peek at the Syllabus. It should once again be a lot fun! If you are interested, please consider signing up through Duke Summer Session. Crystallization lab: sucre à la crème (left) vs soft caramel (right).