Where is the Acid? The Science of Flavor in Cooking - Science and Cooking Lecture 2014

Explore the intersection of culinary arts and science in this Harvard University public lecture from the Science and Cooking series. Delve into the role of acidity in cooking as top chefs and researchers examine how everyday cooking techniques and haute cuisine can illustrate fundamental principles in physics and engineering. Learn about flavor profiles, tasting methods, and the structure of dishes while discovering the importance of acid in various foods and beverages, including wine and manufactured products. Gain insights into preservation techniques, pantry essentials, and the magic behind cooking processes. Examine specific dishes like character tartare and uncover the scientific principles behind their preparation and taste.