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