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Science and Cooking by Harvard University
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Science and Cooking by Harvard University
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  1. Food and Science | Lecture 1 (2012) by Harvard University
  2. 2 Food and Science | Lecture 2 (2012) by Harvard University
  3. 3 How Phase Changes Cause: Deliciousness | Lectur... by Harvard University
  4. 4 Explorations of Chocolate Textures | Lecture 4 ... by Harvard University
  5. 5 Working with Modern Thickeners | Lecture 5 (2012) by Harvard University
  6. 6 The Science of Paella | Lecture 6 (2012) by Harvard University
  7. 7 Gelation & Heat Transfer | Lecture 7 (2012) by Harvard University
  8. 8 Water, water everywhere: A Study in Texture | L... by Harvard University
  9. 9 Bakistry: The Science of Sweets | Lecture 9 (2012) by Harvard University
  10. 10 The Science of Good Cooking | Lecture 10 (2012) by Harvard University
  11. 11 Modernist Cuisine at Home | Lecture 11 (2012) by Harvard University
  12. 12 Microbes, Misos, and Olives | Lecture 12 (2012) by Harvard University
  13. 13 The Finale | Lecture 13 (2012) by Harvard University
  14. 14 Historical Context and Demos Illustrating the R... by Harvard University
  15. 15 Precision cooking: enabling new textures and fl... by Harvard University
  16. 16 The Many Faces of Chocolate | Lecture 3 (2011) by Harvard University
  17. 17 Exploring thickeners to manipulate mouthfeel | ... by Harvard University
  18. 18 Food Texture and Mouth Feel | Lecture 5 (2011) by Harvard University
  19. 19 Gelation | Lecture 6 (2011) by Harvard University
  20. 20 Mixing the Unmixable | Lecture 7 (2011) by Harvard University
  21. 21 Proteins & Enzymes: Transglutaminase | Lecture ... by Harvard University
  22. 22 Playing with Taste through Browning | Lecture 9... by Harvard University
  23. 23 Molecular Differences Between Production Method... by Harvard University
  24. 24 Food Microbiology: An Overlooked Frontier | Lec... by Harvard University
  25. 25 Science in the Kitchen | Lecture 12 (2011) by Harvard University
  26. 26 Lip Smackin' Science: Crystals, Emulsions, Foam... by Harvard University
  27. 27 The New Culinary Think Tank - el bulli 2.0 | Le... by Harvard University
  28. 28 Science and Cooking: A Dialogue | Lecture 1 (2010) by Harvard University
  29. 29 Sous-vide Cooking: a State of Matter | Lecture ... by Harvard University
  30. 30 Brain Candy: How Desserts Slow the Passage of T... by Harvard University
  31. 31 Olive Oil and Viscosity | Lecture 4 (2010) by Harvard University
  32. 32 Heat, Temperature and Chocolate | Lecture 5 (2010) by Harvard University
  33. 33 Reinventing Food Texture & Flavor | Lecture 6 (... by Harvard University
  34. 34 Emulsions: Concept of Stabilizing Oil & Water |... by Harvard University
  35. 35 Gelation | Lecture 8 (2010) by Harvard University
  36. 36 Browning & Oxidations | Lecture 9 (2010) by Harvard University
  37. 37 Meat Glue Mania | Lecture 10 (2010) by Harvard University
  38. 38 Cultivating Flavor: A Recipe for the Recipe | L... by Harvard University
  39. 39 Creative Ceilings | Lecture 12 (2010) by Harvard University
 

Food and Science | Lecture 1 (2012)

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Published on Sep 10, 2012

Dave Arnold, Food Arts
Harold McGee, New York Times

September 4, 2012

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