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)