Science and Cooking
de Harvard School of Engineering and Applied Science
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Descripción
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.
| Título | Descripción | Publicado | Precio | ||
|---|---|---|---|---|---|
| 1 | VideoHistorical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011) | 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) David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard) | 8/9/11 | Gratis | Ver en iTunes |
| 2 | VideoPrecision cooking: enabling new textures and flavors | Lecture 2 (2011) | Speaker: Joan Roca (El Celler de Can Roca) Location: Science Center C | 14/9/11 | Gratis | Ver en iTunes |
| 3 | VideoThe Many Faces of Chocolate | Lecture 3 (2011) | Ramon Morató (Barry Callebaut) | 26/9/11 | Gratis | Ver en iTunes |
| 4 | VideoExploring thickeners to manipulate mouthfeel | Lecture 4 (2011) | Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols) | 30/9/11 | Gratis | Ver en iTunes |
| 5 | VideoFood Texture and Mouth Feel | Lecture 5 (2011) | Grant Achatz (Alinea) October 3, 2011 | 19/10/11 | Gratis | Ver en iTunes |
| 6 | VideoGelation | Lecture 6 (2011) | José Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011 | 19/10/11 | Gratis | Ver en iTunes |
| 7 | VideoMixing the Unmixable | Lecture 7 (2011) | Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011 | 21/10/11 | Gratis | Ver en iTunes |
| 8 | VideoProteins & Enzymes: Transglutaminase | Lecture 8 (2011) | Wylie Dufresne (wd~50) | 26/10/11 | Gratis | Ver en iTunes |
| 9 | VideoPlaying with Taste through Browning | Lecture 9 (2011) | Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011 | 2/11/11 | Gratis | Ver en iTunes |
| 10 | VideoMolecular Differences Between Production Methods | Lecture 10 (2011) | Dan Barber (Blue Hill) November 7, 2011 | 9/11/11 | Gratis | Ver en iTunes |
| 11 | VideoFood Microbiology: An Overlooked Frontier | Lecture 11 (2011) | Speaker: David Chang (momofuku) | 28/11/11 | Gratis | Ver en iTunes |
| 12 | VideoScience in the Kitchen | Lecture 12 (2011) | Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking) | 29/11/11 | Gratis | Ver en iTunes |
| 13 | VideoLip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 | Bill Yosses (White House) November 28, 2011 | 9/12/11 | Gratis | Ver en iTunes |
| 14 | VideoThe New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011) | Ferran Adrià (elBulli) December 4, 2011 | 9/12/11 | Gratis | Ver en iTunes |
| 15 | VideoScience and Cooking: A Dialogue | Lecture 1 (2010) | 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) | 26/10/10 | Gratis | Ver en iTunes |
| 16 | VideoSous-vide Cooking: a State of Matter | Lecture 2 (2010) | Joan Roca (El Celler de Can Roca) | 28/10/10 | Gratis | Ver en iTunes |
| 17 | VideoBrain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010) | Bill Yosses (White House Pastry Chef) | 28/10/10 | Gratis | Ver en iTunes |
| 18 | VideoOlive Oil and Viscosity | Lecture 4 (2010) | Carles Tejedor (Via Veneto) | 12/11/10 | Gratis | Ver en iTunes |
| 19 | VideoHeat, Temperature and Chocolate | Lecture 5 (2010) | Enric Rovira | 12/11/10 | Gratis | Ver en iTunes |
| 20 | VideoReinventing Food Texture & Flavor | Lecture 6 (2010) | Grant Achatz (Alinea) | 12/11/10 | Gratis | Ver en iTunes |
| 21 | VideoEmulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010) | Nandu Jubany (Can Jubany) | 12/11/10 | Gratis | Ver en iTunes |
| 22 | VideoGelation | Lecture 8 (2010) | Jose Andres (ThinkFoodGroup, minibar, Jaleo) | 12/11/10 | Gratis | Ver en iTunes |
| 23 | VideoBrowning and Oxidations | Lecture 9 (2010) | Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) | 16/11/10 | Gratis | Ver en iTunes |
| 24 | VideoMeat Glue Mania | Lecture 10 (2010) | Wylie Dufresne (wd~50) | 15/12/10 | Gratis | Ver en iTunes |
| 25 | VideoCultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010) | Dan Barber (Blue Hill) | 15/12/10 | Gratis | Ver en iTunes |
| 26 | VideoCreative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation | Lecture 12 (2010) | David Chang (momofuku) | 16/12/10 | Gratis | Ver en iTunes |
|
27 |
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (Audio Only - 2011) | 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) David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard) | 8/9/11 | Gratis | Ver en iTunes |
|
28 |
Precision cooking: enabling new textures and flavors| Lecture 2 (Audio Only - 2011) | Speaker: Joan Roca (El Celler de Can Roca) Location: Science Center C | 14/9/11 | Gratis | Ver en iTunes |
|
29 |
The Many Faces of Chocolate | Lecture 3 (Audio Only - 2011) | Ramon Morató (Barry Callebaut) | 26/9/11 | Gratis | Ver en iTunes |
|
30 |
Exploring thickeners to manipulate mouthfeel | Lecture 4 (Audio Only - 2011) | Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols) | 30/9/11 | Gratis | Ver en iTunes |
|
31 |
Food Texture and Mouth Feel | Lecture 5 (Audio Only - 2011) | Grant Achatz (Alinea) October 3, 2011 | 19/10/11 | Gratis | Ver en iTunes |
|
32 |
Gelation | Lecture 6 (Audio Only - 2011) | José Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011 | 19/10/11 | Gratis | Ver en iTunes |
|
33 |
Mixing the Unmixable | Lecture 7 (Audio Only - 2011) | Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011 | 21/10/11 | Gratis | Ver en iTunes |
|
34 |
Proteins & Enzymes: Transglutaminase | Lecture 8 (Audio Only -2011) | Wylie Dufresne (wd~50) | 26/10/11 | Gratis | Ver en iTunes |
|
35 |
Playing with Taste through Browning | Lecture 9 (Audio Only - 2011) | Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011 | 2/11/11 | Gratis | Ver en iTunes |
|
36 |
Molecular Differences Between Production Methods | Lecture 10 (Audio Only - 2011) | Dan Barber (Blue Hill) November 7, 2011 | 9/11/11 | Gratis | Ver en iTunes |
|
37 |
Food Microbiology: An Overlooked Frontier | Lecture 11 (Audio Only - 2011) | Speaker: David Chang (momofuku) | 28/11/11 | Gratis | Ver en iTunes |
|
38 |
Science in the Kitchen | Lecture 12 (Audio Only - 2011) | 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 | 29/11/11 | Gratis | Ver en iTunes |
|
39 |
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (Audio Only - 2011) | Bill Yosses (White House) November 28, 2011 | 9/12/11 | Gratis | Ver en iTunes |
|
40 |
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (Audio Only - 2011) | Ferran Adrià (elBulli) December 4, 2011 | 9/12/11 | Gratis | Ver en iTunes |
|
41 |
Science and Cooking: A Dialogue | Lecture 1 (Audio Only - 2010) | 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) | 19/10/10 | Gratis | Ver en iTunes |
|
42 |
Sous-vide Cooking: A State of Matter | Lecture 2 (Audio Only - 2010) | Joan Roca (El Celler de Can Roca) | 19/10/10 | Gratis | Ver en iTunes |
|
43 |
Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (Audio Only - 2010) | Bill Yosses (White House Pastry Chef) | 28/10/10 | Gratis | Ver en iTunes |
|
44 |
Olive Oil & Viscosity | Lecture 4 (Audio Only-2010) | Carles Tejedor (Via Veneto) | 23/11/10 | Gratis | Ver en iTunes |
|
45 |
Heat, Temperature, & Chocolate | Lecture 5 (Audio Only-2010) | Enric Rovira | 23/11/10 | Gratis | Ver en iTunes |
|
46 |
Reinventing Food Texture & Flavor | Lecture 6 (Audio Only-2010) | Grant Achatz (Alinea) | 23/11/10 | Gratis | Ver en iTunes |
|
47 |
Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (Audio Only-2010) | Nandu Jubany (Can Jubany) | 23/11/10 | Gratis | Ver en iTunes |
|
48 |
Gelation | Lecture 8 (Audio Only-2010) | Jose Andres (ThinkFoodGroup, minibar, Jaleo) | 23/11/10 | Gratis | Ver en iTunes |
|
49 |
Browning & Oxidation | Lecture 9 (Audio Only-2010) | Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) | 23/11/10 | Gratis | Ver en iTunes |
|
50 |
Meat Glue Mania | Lecture 10 (Audio Only-2010) | Wylie Dufresne (wd~50) | 15/12/10 | Gratis | Ver en iTunes |
|
51 |
Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (Audio Only-2010) | Dan Barber (Blue Hill) | 15/12/10 | Gratis | Ver en iTunes |
|
52 |
Creative Ceilings | Lecture 12 (Audio Only-2010) | David Chang (momofuku) | 16/12/10 | Gratis | Ver en iTunes |
| Total: 52 episodios |
Reseñas de clientes
Very good series
Interesting, rigourous, funny, tasty and very original approach.
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- Gratis
- Categoría: Ciencias
- Idioma: Inglés
- © 2010 The President and Fellows of Harvard College
