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Science & Cooking | School of Engineering and Applied Science

16 tracks, 27.01.36 Harvard University on July 02, 2012 17:33

Science
  1. Play
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  2. Play
    0.00 / 1.29.36
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  3. Play
    0.00 / 1.50.57
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  1. Go to track Food and Science | Lecture 1 (2012)
    1. Food and Science | Lecture 1 (2012) 1.46.25 905 plays
  2. Go to track Food and Science | Lecture 2 (2012)
    2. Food and Science | Lecture 2 (2012) 1.29.36 340 plays
  3. Go to track The New Culinary Think Tank - el bulli 2.0
    3. The New Culinary Think Tank - el bulli 2.0 1.50.57 472 plays
  4. Go to track Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes
    4. Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes 1.32.38 458 plays
  5. Go to track Science in the Kitchen
    5. Science in the Kitchen 1.30.18 481 plays
  6. Go to track Food Microbiology: An Overlooked Frontier
    6. Food Microbiology: An Overlooked Frontier 59.19 448 plays
  7. Go to track Molecular Differences Between Production Methods
    7. Molecular Differences Between Production Methods 1.54.24 446 plays
  8. Go to track Playing with Taste through Browining
    8. Playing with Taste through Browining 1.35.00 460 plays
  9. Go to track Proteins & Enzymes: Transglutaminase
    9. Proteins & Enzymes: Transglutaminase 1.40.11 442 plays
  10. Go to track Mixing the Unmixable
    10. Mixing the Unmixable 2.00.52 444 plays
  11. Go to track Gelation
    11. Gelation 1.44.05 455 plays
  12. Go to track Food Texture and Mouth Feel
    12. Food Texture and Mouth Feel 1.33.56 450 plays
  13. Go to track Exploring Thickeners to Manipulate Mouthfeel
    13. Exploring Thickeners to Manipulate Mouthfeel 1.51.35 436 plays
  14. Go to track The Many Faces of Chocolate
    14. The Many Faces of Chocolate 1.49.49 458 plays
  15. Go to track Precision Cooking: Enabling New Textures and Flavors
    15. Precision Cooking: Enabling New Textures and Flavors 1.52.20 446 plays
  16. Go to track Historical Context and Demos Illustrating the Relationship of Food and Science
    16. Historical Context and Demos Illustrating the Relationship of Food and Science 1.50.04 446 plays

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    Tags: Science cooking SEAS harvard food gastronomy

    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.

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