Name
|
Description
|
Released
|
||
1
|
Video
Food and Science | Lecture 1 (2012)
|
Dave
Arnold, Food Arts Harold McGee, New York Times September 4, 2012
|
9/10/12
|
|
2
|
Video
Food and Science | Lecture 2 (2012)
|
Joan
Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide
Cuisine September 10, 2012
|
9/17/12
|
|
3
|
Video
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
|
Bill
Yosses, White House Pastry Chef, September 17, 2012
|
9/25/12
|
|
4
|
Video
Explorations of Chocolate Texture | Lecture 4 (2012)
|
Enric
Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24,
2012
|
10/5/12
|
|
5
|
Video
Working with Modern Thickeners | Lecture 5 (2012)
|
Fina
Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday,
October 1, 2012
|
10/11/12
|
|
6
|
Video
The Science of Paella | Lecture 6 (2012)
|
Raül
Balam Ruscalleda, Moments
|
10/18/12
|
|
7
|
Video
Gelation and Heat Transfer | Lecture 7 (2012)
|
Jose
Andres, Think Food Group, minibar, Jaleo October 15, 2012
|
11/2/12
|
|
8
|
Video
Water, water everywhere: A Study in Texture | Lecture 8 (2012)
|
Wylie
Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22,
2012
|
11/2/12
|
|
9
|
Video
Bakistry: The Science of Sweets | Lecture 9 (2012)
|
Joanne
Chang, Flour Bakery
|
11/14/12
|
|
10
|
Video
The Science of Good Cooking | Lecture 10 (2012)
|
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
|
11/26/12
|
|
11
|
Video
Modernist Cuisine at Home | Lecture 11 (2012)
|
Nathan
Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking
|
11/26/12
|
|
12
|
Video
Microbes, Misos, and Olives | Lecture 12 (2012)
|
David
Chang, momfuku Carles Tejedor, Via Veneto
|
12/4/12
|
Name
|
Description
|
Released
|
Price
|
||
1
|
Video
Food and Science | Lecture 1 (2012)
|
Dave
Arnold, Food Arts Harold McGee, New York Times September 4, 2012
|
9/10/12
|
Free
|
|
2
|
Video
Food and Science | Lecture 2 (2012)
|
Joan
Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide
Cuisine September 10, 2012
|
9/17/12
|
Free
|
|
3
|
Video
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
|
Bill
Yosses, White House Pastry Chef, September 17, 2012
|
9/25/12
|
Free
|
|
4
|
Video
Explorations of Chocolate Texture | Lecture 4 (2012)
|
Enric
Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24,
2012
|
10/5/12
|
Free
|
|
5
|
Video
Working with Modern Thickeners | Lecture 5 (2012)
|
Fina
Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday,
October 1, 2012
|
10/11/12
|
Free
|
|
6
|
Video
The Science of Paella | Lecture 6 (2012)
|
Raül
Balam Ruscalleda, Moments
|
10/18/12
|
Free
|
|
7
|
Video
Gelation and Heat Transfer | Lecture 7 (2012)
|
Jose
Andres, Think Food Group, minibar, Jaleo October 15, 2012
|
11/2/12
|
Free
|
|
8
|
Video
Water, water everywhere: A Study in Texture | Lecture 8 (2012)
|
Wylie
Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22,
2012
|
11/2/12
|
Free
|
|
9
|
Video
Bakistry: The Science of Sweets | Lecture 9 (2012)
|
Joanne
Chang, Flour Bakery
|
11/14/12
|
Free
|
|
10
|
Video
The Science of Good Cooking | Lecture 10 (2012)
|
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
|
11/26/12
|
Free
|
|
11
|
Video
Modernist Cuisine at Home | Lecture 11 (2012)
|
Nathan
Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking
|
11/26/12
|
Free
|
|
12
|
Video
Microbes, Misos, and Olives | Lecture 12 (2012)
|
David
Chang, momfuku Carles Tejedor, Via Veneto
|
12/4/12
|
Free
|
|
13
|
Video
Historical Context and Demos Illustrating the Relationship of Food and
Science | Lecture 1 (2011)
|
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) David Weitz (Mallinckrodt
Professor of Physics and of Applied Physics at Harvard)
|
9/8/11
|
Free
|
|
14
|
Video
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
|
Speaker:
Joan Roca (El Celler de Can Roca) Location: Science Center C
|
9/14/11
|
Free
|
|
15
|
Video
The Many Faces of Chocolate | Lecture 3 (2011)
|
Ramon
Morató (Barry Callebaut)
|
9/26/11
|
Free
|
|
16
|
Video
Exploring thickeners to manipulate mouth feel | Lecture 4 (2011)
|
Carles
Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
|
9/30/11
|
Free
|
|
17
|
Video
Food Texture and Mouth Feel | Lecture 5 (2011)
|
Grant
Achatz (Alinea) October 3, 2011
|
10/19/11
|
Free
|
|
18
|
Video
Gelation | Lecture 6 (2011)
|
José
Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011
|
10/19/11
|
Free
|
|
19
|
Video
Mixing the Unmixable | Lecture 7 (2011)
|
Nandu
Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011
|
10/21/11
|
Free
|
|
20
|
Video
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
|
Wylie
Dufresne (wd~50)
|
10/26/11
|
Free
|
|
21
|
Video
Playing with Taste through Browning | Lecture 9 (2011)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011
|
11/2/11
|
Free
|
|
22
|
Video
Molecular Differences Between Production Methods | Lecture 10 (2011)
|
Dan
Barber (Blue Hill) November 7, 2011
|
11/9/11
|
Free
|
|
23
|
Video
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
|
Speaker:
David Chang (momofuku)
|
11/28/11
|
Free
|
|
24
|
Video
Science in the Kitchen | Lecture 12 (2011)
|
Nathan
Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking)
|
11/29/11
|
Free
|
|
25
|
Video
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes |
Lecture 13
|
Bill
Yosses (White House) November 28, 2011
|
12/9/11
|
Free
|
|
26
|
Video
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)
|
Ferran
Adrià (elBulli) December 4, 2011
|
12/9/11
|
Free
|
|
27
|
Video
Science and Cooking: A Dialogue | Lecture 1 (2010)
|
Harold
McGee, Ferran Adria (el Bulli), José Andrés (minibar by josé andrés, Jaleo,
The Bazaar) with commentary/moderation from Professors David Weitz and
Michael Brenner (Harvard)
|
10/26/10
|
Free
|
|
28
|
Video
Sous-vide Cooking: a State of Matter | Lecture 2 (2010)
|
Joan
Roca (El Celler de Can Roca)
|
10/28/10
|
Free
|
|
29
|
Video
Brain Candy: How Desserts Slow the Passage of Time | Lecture 3 (2010)
|
Bill
Yosses (White House Pastry Chef)
|
10/28/10
|
Free
|
|
30
|
Video
Olive Oil and Viscosity | Lecture 4 (2010)
|
Carles
Tejedor (Via Veneto)
|
11/12/10
|
Free
|
|
31
|
Video
Heat, Temperature and Chocolate | Lecture 5 (2010)
|
Enric
Rovira
|
11/12/10
|
Free
|
|
32
|
Video
Reinventing Food Texture & Flavor | Lecture 6 (2010)
|
Grant
Achatz (Alinea)
|
11/12/10
|
Free
|
|
33
|
Video
Emulsions: Concept of Stabilizing Oil & Water | Lecture 7 (2010)
|
Nandu
Jubany (Can Jubany)
|
11/12/10
|
Free
|
|
34
|
Video
Gelation | Lecture 8 (2010)
|
Jose
Andres (ThinkFoodGroup, minibar, Jaleo)
|
11/12/10
|
Free
|
|
35
|
Video
Browning and Oxidations | Lecture 9 (2010)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio)
|
11/16/10
|
Free
|
|
36
|
Video
Meat Glue Mania | Lecture 10 (2010)
|
Wylie
Dufresne (wd~50)
|
12/15/10
|
Free
|
|
37
|
Video
Cultivating Flavor: A Recipe for the Recipe | Lecture 11 (2010)
|
Dan
Barber (Blue Hill)
|
12/15/10
|
Free
|
|
38
|
Video
Creative Ceilings: How We Use Errors, Failure and Physical Limitations as
Catalysts for Culinary Innovation | Lecture 12 (2010)
|
David
Chang (momofuku)
|
12/16/10
|
Free
|
|
39
|
Food
and Science | Lecture 1 (Audio Only - 2012)
|
Dave
Arnold, Food Arts Harold McGee, New York Times September 4, 2012
|
9/10/12
|
Free
|
|
40
|
Food
and Science | Lecture 2 (Audio Only - 2012)
|
Joan
Roca and Jordi Roca, El Celler de Can Roca Salvador Brugués, Sous-Vide
Cuisine September 10, 2012
|
9/17/12
|
Free
|
|
41
|
How
Phase Changes Cause: Deliciousness | Lecture 3 (Audio Only - 2012)
|
Bill
Yosses, White House Pastry Chef, September 17, 2012
|
9/25/12
|
Free
|
|
42
|
Explorations
of Chocolate Textures | Lecture 4 (Audio Only - 2012)
|
Enric
Rovira, Master Chocolatier, Ingrid Farre, Alicia Foundation September 24,
2012
|
10/5/12
|
Free
|
|
43
|
Working
with Modern Thickeners | Lecture 5 (Audio Only - 2012)
|
Fina
Puigdevall, Les Cols Pere Planagumà, Les Cols Paco Perez, Miramar Monday,
October 1, 2012
|
10/11/12
|
Free
|
|
44
|
The
Science of Paella | Lecture 6 (Audio Only - 2012)
|
Raül
Balam Ruscalleda, Moments
|
10/18/12
|
Free
|
|
45
|
Gelation
and Heat Transfer | Lecture 7 (Audio Only - 2012)
|
Jose
Andres, Think Food Group, minibar, Jaleo October 15, 2012
|
11/2/12
|
Free
|
|
46
|
Water,
water everywhere: A Study in Texture | Lecture 8 (Audio Only - 2012)
|
Wylie
Dufresne, wd~50 Ted Russin, The Culinary Institute of America October 22,
2012
|
11/2/12
|
Free
|
|
47
|
Bakistry:
The Science of Sweets | Lecture 9 (Audio Only - 2012)
|
Joanne
Chang, Flour Bakery
|
11/14/12
|
Free
|
|
48
|
Modernist
Cuisine at Home | Lecture 10 (2012 - Audio Only)
|
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
|
11/26/12
|
Free
|
|
49
|
The
Science of Good Cooking | Lecture 11 (2012 - Audio Only)
|
Nathan
Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures;
and author of Modernist Cuisine: The Art and Science of Cooking
|
11/26/12
|
Free
|
|
50
|
Microbes,
Misos, and Olives | Lecture 12 (Audio Only - 2012)
|
David
Chang, momfuku Carles Tejedor, Via Veneto
|
12/4/12
|
Free
|
|
51
|
The
Finale | Lecture 13 (Audio Only - 2012)
|
Ferran
Adrià, elBulli Foundation
|
12/12/12
|
Free
|
|
52
|
Historical
Context and Demos Illustrating the Relationship of Food and Science | Lecture
1 (Audio Only - 2011)
|
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) David Weitz (Mallinckrodt
Professor of Physics and of Applied Physics at Harvard)
|
9/8/11
|
Free
|
|
53
|
Precision
cooking: enabling new textures and flavors| Lecture 2 (Audio Only - 2011)
|
Speaker:
Joan Roca (El Celler de Can Roca) Location: Science Center C
|
9/14/11
|
Free
|
|
54
|
The
Many Faces of Chocolate | Lecture 3 (Audio Only - 2011)
|
Ramon
Morató (Barry Callebaut)
|
9/26/11
|
Free
|
|
55
|
Exploring
thickeners to manipulate mouth feel | Lecture 4 (Audio Only - 2011)
|
Carles
Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
|
9/30/11
|
Free
|
|
56
|
Food
Texture and Mouth Feel | Lecture 5 (Audio Only - 2011)
|
Grant
Achatz (Alinea) October 3, 2011
|
10/19/11
|
Free
|
|
57
|
Gelation
| Lecture 6 (Audio Only - 2011)
|
José
Andrés (ThinkFoodGroup, minibar, Jaleo) October 10, 2011
|
10/19/11
|
Free
|
|
58
|
Mixing
the Unmixable | Lecture 7 (Audio Only - 2011)
|
Nandu
Jubany (Can Jubany) and Carles Gaig (Fonda Gaig) October 17, 2011
|
10/21/11
|
Free
|
|
59
|
Proteins
& Enzymes: Transglutaminase | Lecture 8 (Audio Only -2011)
|
Wylie
Dufresne (wd~50)
|
10/26/11
|
Free
|
|
60
|
Playing
with Taste through Browning | Lecture 9 (Audio Only - 2011)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio) October 31, 2011
|
11/2/11
|
Free
|
|
61
|
Molecular
Differences Between Production Methods | Lecture 10 (Audio Only - 2011)
|
Dan
Barber (Blue Hill) November 7, 2011
|
11/9/11
|
Free
|
|
62
|
Food
Microbiology: An Overlooked Frontier | Lecture 11 (Audio Only - 2011)
|
Speaker:
David Chang (momofuku)
|
11/28/11
|
Free
|
|
63
|
Science
in the Kitchen | Lecture 12 (Audio Only - 2011)
|
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
|
11/29/11
|
Free
|
|
64
|
Lip
Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes |
Lecture 13 (Audio Only - 2011)
|
Bill
Yosses (White House) November 28, 2011
|
12/9/11
|
Free
|
|
65
|
The
New Culinary Think Tank - el bulli 2.0 | Lecture 14 (Audio Only - 2011)
|
Ferran
Adrià (elBulli) December 4, 2011
|
12/9/11
|
Free
|
|
66
|
Science
and Cooking: A Dialogue | Lecture 1 (Audio Only - 2010)
|
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)
|
10/19/10
|
Free
|
|
67
|
Sous-vide
Cooking: A State of Matter | Lecture 2 (Audio Only - 2010)
|
Joan
Roca (El Celler de Can Roca)
|
10/19/10
|
Free
|
|
68
|
Brain
Candy: How Desserts Slow the Passage of Time | Lecture 3 (Audio Only - 2010)
|
Bill
Yosses (White House Pastry Chef)
|
10/28/10
|
Free
|
|
69
|
Olive
Oil & Viscosity | Lecture 4 (Audio Only-2010)
|
Carles
Tejedor (Via Veneto)
|
11/23/10
|
Free
|
|
70
|
Heat,
Temperature, & Chocolate | Lecture 5 (Audio Only-2010)
|
Enric
Rovira
|
11/23/10
|
Free
|
|
71
|
Reinventing
Food Texture & Flavor | Lecture 6 (Audio Only-2010)
|
Grant
Achatz (Alinea)
|
11/23/10
|
Free
|
|
72
|
Emulsions:
Concept of Stabilizing Oil & Water | Lecture 7 (Audio Only-2010)
|
Nandu
Jubany (Can Jubany)
|
11/23/10
|
Free
|
|
73
|
Gelation
| Lecture 8 (Audio Only-2010)
|
Jose
Andres (ThinkFoodGroup, minibar, Jaleo)
|
11/23/10
|
Free
|
|
74
|
Browning
& Oxidation | Lecture 9 (Audio Only-2010)
|
Carme
Ruscalleda (Sant Pau, Sant Pau de Tòquio)
|
11/23/10
|
Free
|
|
75
|
Meat
Glue Mania | Lecture 10 (Audio Only-2010)
|
Wylie
Dufresne (wd~50)
|
12/15/10
|
Free
|
|
76
|
Cultivating
Flavor: A Recipe for the Recipe | Lecture 11 (Audio Only-2010)
|
Dan
Barber (Blue Hill)
|
12/15/10
|
Free
|
|
77
|
Creative
Ceilings | Lecture 12 (Audio Only-2010)
|
David
Chang (momofuku)
|
12/16/10
|
Free
|
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