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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.

About this course

Videos:
39
Duration:
64 hours

About the creator

Harvard

  1. 1,481 videos
  2. 94,174 subscribers

Science and Cooking

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Lectures in this course (39)

  1. Food and Science | Lecture 1 (2012)

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    Dave Arnold, Food Arts Harold McGee, New York Times September 4, 2012

    44,358 views

  2. Food and Science | Lecture 2 (2012)

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    Joan Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide Cuisine September 10, 2012

    15,374 views

  3. How Phase Changes Cause: Deliciousness | Lecture 3 (2012)

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    Bill Yosses, White House Pastry Chef September 17, 2012

    6,904 views

  4. Explorations of Chocolate Textures | Lecture 4 (2012)

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    Enric Rovira, Master Chocolatier Ingrid Farre, Alicia Foundation September 24, 2012

    6,083 views

  5. Working with Modern Thickeners | Lecture 5 (2012)

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    Fina Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday, October 1, 2012

    6,907 views

  6. The Science of Paella | Lecture 6 (2012)

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    Raül Balam Ruscalleda, Moments October 8, 2012

    6,501 views

  7. Gelation & Heat Transfer | Lecture 7 (2012)

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    Jose Andres, ThinkFood Group, minibar, Jaleo October 15, 2012

    4,810 views

  8. Water, water everywhere: A Study in Texture | Lecture 8 (2012)

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    Wylie Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22, 2012

    5,011 views

  9. Bakistry: The Science of Sweets | Lecture 9 (2012)

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    Joanne Chang, Flour Bakery November 5, 2012

    5,199 views

  10. The Science of Good Cooking | Lecture 10 (2012)

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    Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking Dan Souza, Associate Editor of Cook's Illustrated

    6,949 views

  11. Modernist Cuisine at Home | Lecture 11 (2012)

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    Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking

    12,953 views

  12. Microbes, Misos, and Olives | Lecture 12 (2012)

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    David Chang, momofuku Carles Tejedor, Via Veneto

    9,318 views

  13. The Finale | Lecture 13 (2012)

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    Description: Ferran Adrià, elBulli Foundation

    4,345 views

  14. Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)

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    Speakers: Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) and David Weitz (Mallinckrodt Pro...

    64,296 views

  15. Precision cooking: enabling new textures and flavors | Lecture 2 (2011)

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    Speaker: Joan Roca (El Celler de Can Roca) Location: Science Center C

    42,133 views

  16. The Many Faces of Chocolate | Lecture 3 (2011)

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    Speaker: Ramon Morató (Barry Callebaut) Location: Science Center C

    36,181 views

  17. Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)

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    Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)

    9,764 views

  18. Food Texture and Mouth Feel | Lecture 5 (2011)

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    Speaker: Grant Achatz (Alinea)

    16,125 views

  19. Gelation | Lecture 6 (2011)

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    José Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011

    10,412 views

  20. Mixing the Unmixable | Lecture 7 (2011)

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    Speaker: Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011

    10,325 views

  21. Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)

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    Wylie Dufresne (wd~50) October 24, 2011

    9,460 views

  22. Playing with Taste through Browning | Lecture 9 (2011)

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    Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011

    6,013 views

  23. Molecular Differences Between Production Methods | Lecture 10 (2011)

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    Dan Barber (Blue Hill) November 7, 2011

    5,828 views

  24. Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)

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    Speaker: David Chang (momofuku) November 14, 2011

    16,266 views

  25. Science in the Kitchen | Lecture 12 (2011)

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    Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking) November 21, 2011

    18,164 views

  26. Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)

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    Bill Yosses (White House) November 28, 2011

    9,970 views

  27. The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)

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    Ferran Adrià (elBulli) December 4, 2011

    56,028 views

  28. Science and Cooking: A Dialogue | Lecture 1 (2010)

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    Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard)

    119,863 views

  29. Sous-vide Cooking: a State of Matter | Lecture 2 (2010)

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    Speaker: Joan Roca (El Celler de Can Roca)

    58,738 views

  30. Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010)

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    Speaker: Bill Yosses (White House Pastry Chef) Location: Science Center D

    22,349 views

  31. Olive Oil and Viscosity | Lecture 4 (2010)

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    Speaker: Carles Tejedor (Via Veneto) Location: Science Center D

    20,080 views

  32. Heat, Temperature and Chocolate | Lecture 5 (2010)

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    Speaker: Enric Rovira Location: Science Center D

    18,805 views

  33. Reinventing Food Texture & Flavor | Lecture 6 (2010)

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    Speaker: Grant Achatz (Alinea) Location: Science Center B

    64,476 views

  34. Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)

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    Speaker: Nandu Jubany (Can Jubany) Location: Science Center D

    27,942 views

  35. Gelation | Lecture 8 (2010)

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    Jose Andres (ThinkFoodGroup, minibar, Jaleo) Location: Science Center D

    26,851 views

  36. Browning & Oxidations | Lecture 9 (2010)

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    Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio) Location: Science Center D

    13,216 views

  37. Meat Glue Mania | Lecture 10 (2010)

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    Wylie Dufresne (wd~50)

    39,608 views

  38. Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010)

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    Dan Barber (Blue Hill)

    14,778 views

  39. Creative Ceilings | Lecture 12 (2010)

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    David Chang (momofuku)

    11,619 views

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