Science and Cooking
De: Harvard School of Engineering and Applied Science
Per escoltar un podcast d’àudio, passa el ratolí per sobre del títol i fes clic a Reproduir. Obre l’iTunes per descarregar podcasts i subscriure-t’hi.
Descripció
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.
0 ítems |
Ressenyes de clients
Very good series
Interesting, rigourous, funny, tasty and very original approach.
- Gratis
- Categoria: Ciència
- Idioma: Anglès
- © 2010 The President and Fellows of Harvard College