Subscription preferences
Harvard University
Science and Cooking
-
1
Food and Science | Lecture 1 (2012)
by Harvard University
81,444 views
Dave Arnold, Food Arts
Harold McGee, New York Times
September 4, 2012 -
2
Food and Science | Lecture 2 (2012)
by Harvard University
21,942 views
Joan Roca and Jordi Roca, El Celler de Can Roca
Salvador Brugués, Sous-Vide Cuisine
September 10, 2012 -
3
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
by Harvard University
10,699 views
Bill Yosses, White House Pastry Chef
September 17, 2012 -
4
Explorations of Chocolate Textures | Lecture 4 (2012)
by Harvard University
9,174 views
Enric Rovira, Master Chocolatier
Ingrid Farre, Alicia Foundation
September 24, 2012 -
5
Working with Modern Thickeners | Lecture 5 (2012)
by Harvard University
9,636 views
Fina Puigdevall, Les Cols
Pere Planagumà, Les Cols
Paco Perez, Miramar
Monday, October 1, 2012 -
6
The Science of Paella | Lecture 6 (2012)
by Harvard University
8,543 views
Raül Balam Ruscalleda, Moments
October 8, 2012 -
7
Gelation & Heat Transfer | Lecture 7 (2012)
by Harvard University
6,143 views
Jose Andres, ThinkFood Group, minibar, Jaleo
October 15, 2012 -
8
Water, water everywhere: A Study in Texture | Lecture 8 (2012)
by Harvard University
6,852 views
Wylie Dufresne, wd~50
Ted Russin, The Culinary Institute of America
October 22, 2012 -
9
Bakistry: The Science of Sweets | Lecture 9 (2012)
by Harvard University
7,411 views
Joanne Chang, Flour Bakery
November 5, 2012 -
10
The Science of Good Cooking | Lecture 10 (2012)
by Harvard University
9,888 views
Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking
Dan Souza, Associate Editor of Cook's Illustrated -
11
Modernist Cuisine at Home | Lecture 11 (2012)
by Harvard University
18,699 views
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking
-
12
Microbes, Misos, and Olives | Lecture 12 (2012)
by Harvard University
13,741 views
David Chang, momofuku
Carles Tejedor, Via Veneto -
13
The Finale | Lecture 13 (2012)
by Harvard University
5,421 views
Description: Ferran Adrià, elBulli Foundation
-
14
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
by Harvard University
66,487 views
Speakers: Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) and David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)
-
15
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
by Harvard University
44,671 views
Speaker: Joan Roca (El Celler de Can Roca)
Location: Science Center C -
16
The Many Faces of Chocolate | Lecture 3 (2011)
by Harvard University
40,521 views
Speaker: Ramon Morató (Barry Callebaut)
Location: Science Center C -
17
Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
by Harvard University
10,371 views
Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
-
18
Food Texture and Mouth Feel | Lecture 5 (2011)
by Harvard University
17,435 views
Speaker: Grant Achatz (Alinea)
-
19
Gelation | Lecture 6 (2011)
by Harvard University
12,109 views
José Andrés (ThinkFoodGroup, minibar, Jaleo)
October 10, 2011 -
20
Mixing the Unmixable | Lecture 7 (2011)
by Harvard University
10,741 views
Speaker: Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig)
October 17, 2011 -
21
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
by Harvard University
11,129 views
Wylie Dufresne (wd~50)
October 24, 2011 -
22
Playing with Taste through Browning | Lecture 9 (2011)
by Harvard University
6,541 views
Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
October 31, 2011 -
23
Molecular Differences Between Production Methods | Lecture 10 (2011)
by Harvard University
6,454 views
Dan Barber (Blue Hill)
November 7, 2011 -
24
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
by Harvard University
17,660 views
Speaker: David Chang (momofuku)
November 14, 2011 -
25
Science in the Kitchen | Lecture 12 (2011)
by Harvard University
20,607 views
Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking)
November 21, 2011 -
26
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)
by Harvard University
12,168 views
Bill Yosses (White House)
November 28, 2011 -
27
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)
by Harvard University
61,160 views
Ferran Adrià (elBulli)
December 4, 2011 -
28
Science and Cooking: A Dialogue | Lecture 1 (2010)
by Harvard University
124,806 views
Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard)
-
29
Sous-vide Cooking: a State of Matter | Lecture 2 (2010)
by Harvard University
61,875 views
Speaker: Joan Roca (El Celler de Can Roca)
-
30
Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010)
by Harvard University
24,321 views
Speaker: Bill Yosses (White House Pastry Chef)
Location: Science Center D -
31
Olive Oil and Viscosity | Lecture 4 (2010)
by Harvard University
20,987 views
Speaker: Carles Tejedor (Via Veneto)
Location: Science Center D -
32
Heat, Temperature and Chocolate | Lecture 5 (2010)
by Harvard University
19,868 views
Speaker: Enric Rovira
Location: Science Center D -
33
Reinventing Food Texture & Flavor | Lecture 6 (2010)
by Harvard University
68,950 views
Speaker: Grant Achatz (Alinea)
Location: Science Center B -
34
Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)
by Harvard University
31,260 views
Speaker: Nandu Jubany (Can Jubany)
Location: Science Center D -
35
Gelation | Lecture 8 (2010)
by Harvard University
28,894 views
Jose Andres (ThinkFoodGroup, minibar, Jaleo)
Location: Science Center D -
36
Browning & Oxidations | Lecture 9 (2010)
by Harvard University
14,082 views
Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
Location: Science Center D -
37
-
38
Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010)
by Harvard University
15,817 views
Dan Barber (Blue Hill)
-
39
