Thursday, May 16, 2013

Molecular Differences Between Production Methods- Lecture 10- Dan Barber


Dan Barber (Blue Hill)

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.

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Who is Dan Barber?

Dan Barber (Blue Hill)

The Blue Hill Restaurant is a restaurant located at 75 Washington Place (between MacDougal Street and 6th Avenue) near Washington Square Park in Greenwich Village, Manhattan in New York City, with a second location (Blue Hill at Stone Barns) in the Pocantico Hills about 30 miles outside the city. It has been reviewed by the New York Times, and New York magazine.

The Blue Hill Restaurant was established in April 2000, and is owned by Dan, David, and Laureen Barber. Blue Hill Restaurant has been awarded for the New Best Restaurant by the James Beard Foundation while Blue Hill at Stone Barns was recognized as one of the Top 40 Restaurants in the U.S. in 2008 by Blue Hill Restaurant obtain some of their ingredients from the Stone Barns Farm. The President and Mrs. Obama dined at Blue Hill on May 30, 2009.

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