Science and Cooking: Harvard University Lectures
Posted: Sun Nov 07, 2010 7:18 am'This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs:
Ferran Adria presented spherification;
Jose Andres discussed both the basic components of food and gelation;
Joan Roca demonstrated sous vide;
Enric Rovira showed his chocolate delicacies;
Wylie Dufresne presented inventions with transglutaminase.
The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.
Science and Cooking: A Dialogue | Lecture 1
http://www.youtube.com/user/Harvard#p/c ... 9av8-lhJS8
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)'
Ferran Adria presented spherification;
Jose Andres discussed both the basic components of food and gelation;
Joan Roca demonstrated sous vide;
Enric Rovira showed his chocolate delicacies;
Wylie Dufresne presented inventions with transglutaminase.
The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.
Science and Cooking: A Dialogue | Lecture 1
http://www.youtube.com/user/Harvard#p/c ... 9av8-lhJS8
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)'