Unquiet Meals Make Ill Digestions - Science and Cooking Lecture Series
Harvard University via YouTube
Overview
Syllabus
SCIENCE & COOKING LECTURE SERIES
Components of Food and Historical
Energy Temperature Heat Tuesday: Components of food: sous vide cooking Joan Roca, Jordi Roca, Salvador Brugues
Diffusion and Spherification Tuesday: Gelation and cross-linking and Spherification
Heat Transfer
Lab 5: Molten chocolate cake
Review and Midterm Tuesday: Review of Concepts
Mouthfeel continued: Viscosity and Polymers
Emulsions and Foams
Chemistry 1
Modernist Cuisine
Dessert
Wrap-up
A definition of soft matter science
Benjamin Franklin's "beautiful experiment"
Cheese: liquid to solid to ooze
The development of cooking & its science
Science contributes to cooking
Science works to secure, industrialize food
Science denatures cooking
Science rediscovers cooking
The course textbook, 1984
"Molecular Gastronomy,"1992-2004
The original nouvelle cuisine
Classic French cooking
The new nouvelle cuisine, 1960
1994: Ferran Adrià , vegetable panaché
2003: Nueva nouvelle cuisine
Chemists illuminate basic cooking
"Open-source" food research Nordic Food Lab
New journals for scientists + food artisans
Taught by
Harvard University