COSMO 2013

Cambridge University - Supersymmetry


Cambridge University - Quantum Field Theory

Oxford University - Neurosceince

 

Stanford University - Particle Physics: Standard Model

Stanford University - The Theoretical Minimum

Stanford University - Statistical Mechanics

Stanford University - Cosmology

Stanford University - Special Relativity

Stanford University - Human Behavioral Biology

Oxford University - Health & Medicine

Oxford University - Science

Mathematics



Food & Science


FOOD & SCIENCE (2010)



FOOD & SCIENCE (2011)

Historical Context and Demos Illustrating the Relationship | Lecture 1 (2011)
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
The Many Faces of Chocolate | Lecture 3 (2011)
Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
Food Texture and Mouth Feel | Lecture 5 (2011)
Gelation | Lecture 6 (2011)
Mixing the Unmixable | Lecture 7 (2011)
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
Playing with Taste through Browning | Lecture 9 (2011)
Molecular Differences Between Production Methods | Lecture 10 (2011)
Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
Science in the Kitchen | Lecture 12 (2011)
The New Culinary Think Tank - el bulli 2.0 | Lecture 14 (2011)



FOOD & SCIENCE (2012)

Food and Science | Lecture 1 (2012)
Food and Science | Lecture 2 (2012)
How Phase Changes Cause: Deliciousness | Lecture 3 (2012)
Explorations of Chocolate Textures | Lecture 4 (2012)
Working with Modern Thickeners | Lecture 5 (2012)
The Science of Paella | Lecture 6 (2012)
Gelation & Heat Transfer | Lecture 7 (2012)
Water, water everywhere: A Study in Texture | Lecture 8 (2012)
Bakistry: The Science of Sweets | Lecture 9 (2012)
The Science of Good Cooking | Lecture 10 (2012)
Modernist Cuisine at Home | Lecture 11 (2012)
Microbes, Misos, and Olives | Lecture 12 (2012)