Harvard's Cooking and Science series

Archives for the Science and Cooking lectures at Harvard: http://seas.harvard.edu/cooking (Please note this may be slow to upload)

These lectures can be found on:

- Youtube: http://www.youtube.com/harvard#p/c/0/d9av8-lhJS8
- I-Tunes: http://itunes.apple.com/itunes-u/scienc ... d399227991

These lectures are individual podcasts running about two hours each:

Tuesday, September 7, 2010
Science and Cooking: A Dialogue
•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)

Monday September 13, 2010
Sous-vide Cooking: a State of Matter
•Speaker: Joan Roca (El Celler de Can Roca)

Monday September 20, 2010
Brain Candy: How Desserts Slow the Passage of Time
•Speaker: Bill Yosses (White House Pastry Chef)

Monday September 27, 2010
Olive Oil & Viscosity
•Speaker: Carles Tejedor (Via Veneto)

Monday October 4, 2010
Heat, Temperature, & Chocolate
•Speaker: Enric Rovira

Monday October 11, 2010
Reinventing Food Texture & Flavor
•Speaker: Grant Achatz (Alinea)

Monday October 18, 2010
Emulsions: Concept of Stabilizing Oil &Water
•Speaker: Nandu Jubany (Can Jubany)

Tuesday October 26, 2010 (note date change)
Gelation
•Jose Andres (ThinkFoodGroup, minibar, Jaleo)

Monday November 1, 2010
Browning & Oxidations
•Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)

Monday November 8, 2010
Meat Glue Mania
•Wylie Dufresne (wd~50)

Monday November 15, 2010
Cultivating Flavor: A Recipe for the Recipe
•Dan Barber (Blue Hill)

December 6, 2010
Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation
•David Chang (momofuku)