Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes- Lecture 13- Bill Yosses
Bill Yosses (White House)
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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