Science & Cooking, Harvard 2011
14 videos • 392 views • by Almond W
1
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
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2
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
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3
The Many Faces of Chocolate | Lecture 3 (2011)
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4
Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
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5
Food Texture and Mouth Feel | Lecture 5 (2011)
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6
Gelation | Lecture 6 (2011)
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7
Mixing the Unmixable | Lecture 7 (2011)
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8
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
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9
Playing with Taste through Browning | Lecture 9 (2011)
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10
Molecular Differences Between Production Methods | Lecture 10 (2011)
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11
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
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12
Science in the Kitchen | Lecture 12 (2011)
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13
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)
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14
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)
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