Unquiet Meals Make Ill Digestions - Science and Cooking Lecture Series

Unquiet Meals Make Ill Digestions - Science and Cooking Lecture Series

Harvard University via YouTube Direct link

Emulsions and Foams

9 of 31

9 of 31

Emulsions and Foams

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Unquiet Meals Make Ill Digestions - Science and Cooking Lecture Series

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  1. 1 SCIENCE & COOKING LECTURE SERIES
  2. 2 Components of Food and Historical
  3. 3 Energy Temperature Heat Tuesday: Components of food: sous vide cooking Joan Roca, Jordi Roca, Salvador Brugues
  4. 4 Diffusion and Spherification Tuesday: Gelation and cross-linking and Spherification
  5. 5 Heat Transfer
  6. 6 Lab 5: Molten chocolate cake
  7. 7 Review and Midterm Tuesday: Review of Concepts
  8. 8 Mouthfeel continued: Viscosity and Polymers
  9. 9 Emulsions and Foams
  10. 10 Chemistry 1
  11. 11 Modernist Cuisine
  12. 12 Dessert
  13. 13 Wrap-up
  14. 14 A definition of soft matter science
  15. 15 Benjamin Franklin's "beautiful experiment"
  16. 16 Cheese: liquid to solid to ooze
  17. 17 The development of cooking & its science
  18. 18 Science contributes to cooking
  19. 19 Science works to secure, industrialize food
  20. 20 Science denatures cooking
  21. 21 Science rediscovers cooking
  22. 22 The course textbook, 1984
  23. 23 "Molecular Gastronomy,"1992-2004
  24. 24 The original nouvelle cuisine
  25. 25 Classic French cooking
  26. 26 The new nouvelle cuisine, 1960
  27. 27 1994: Ferran Adrià, vegetable panaché
  28. 28 2003: Nueva nouvelle cuisine
  29. 29 Chemists illuminate basic cooking
  30. 30 "Open-source" food research Nordic Food Lab
  31. 31 New journals for scientists + food artisans

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