source: Harvard University 上次更新日期：2015年5月21日
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.
Enroll in Science & Cooking: From Haute Cuisine to Soft Matter Science from HarvardX athttps://www.edx.org/course/science-co...
Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.
Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014 36:27
Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series 2:03:18
Joanne Chang: The Science of Sugar 48:54
Where is the Acid?, Science and Cooking Public Lecture Series 2014 55:51
Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014 1:01:35
Mark Ladner: Al Dente: When Plastic Meets Elastic, Science and Cooking Public Lecture Series 2014 49:42
Unquiet meals make ill digestions 1:46:25
Food and Science | Lecture 2 (2012) 1:29:36
How Phase Changes Cause: Deliciousness | Lecture 3 (2012) 1:33:23
Explorations of Chocolate Textures | Lecture 4 (2012) 1:53:52
Working with Modern Thickeners | Lecture 5 (2012) 1:56:34
The Science of Paella | Lecture 6 (2012) 1:43:20
Gelation & Heat Transfer | Lecture 7 (2012) 1:52:52
Water, water everywhere: A Study in Texture | Lecture 8 (2012) 1:35:05
Bakistry: The Science of Sweets | Lecture 9 (2012) 1:19:53
The Science of Good Cooking | Lecture 10 (2012) 1:41:05
Modernist Cuisine at Home | Lecture 11 (2012) 1:21:29
Microbes, Misos, and Olives | Lecture 12 (2012) 1:16:42
The Finale | Lecture 13 (2012) 2:07:49
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011) 1:49:03
Precision cooking: enabling new textures and flavors | Lecture 2 (2011) 1:52:19
The Many Faces of Chocolate | Lecture 3 (2011) 1:49:47
Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011) 1:44:06
Food Texture and Mouth Feel | Lecture 5 (2011) 1:33:54
Gelation | Lecture 6 (2011) 1:44:04
Mixing the Unmixable | Lecture 7 (2011) 2:00:50
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011) 1:38:34
Playing with Taste through Browning | Lecture 9 (2011) 1:34:58
Molecular Differences Between Production Methods | Lecture 10 (2011) 1:54:23
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011) 59:18
Science in the Kitchen | Lecture 12 (2011) 1:30:17
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011) 1:32:37
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011) 1:50:56
Science and Cooking: A Dialogue | Lecture 1 (2010) 2:06:11
Sous-vide Cooking: a State of Matter | Lecture 2 (2010) 1:55:54
Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010) 1:42:53
Olive Oil and Viscosity | Lecture 4 (2010) 1:16:47
Heat, Temperature and Chocolate | Lecture 5 (2010) 1:30:04
Reinventing Food Texture & Flavor | Lecture 6 (2010) 1:32:30
Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010) 1:22:33
Gelation | Lecture 8 (2010) 1:50:10
Browning & Oxidations | Lecture 9 (2010) 1:32:45
Meat Glue Mania | Lecture 10 (2010) 1:06:31
Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010) 1:35:21
Creative Ceilings | Lecture 12 (2010) 1:22:40
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