Speakers: 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) and David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)
Course
Science and Cooking: From Haute Cuisine to the Science of Soft Matter
"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."
26 Lectures
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Speaker: Joan Roca (El Celler de Can Roca)
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Speaker: Ramon Morató (Barry Callebaut)
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Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
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Speaker: Enric Rovira
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Speaker: Grant Achatz (Alinea)
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José Andrés (ThinkFoodGroup, minibar, Jaleo)
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Speaker: Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig)
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Wylie Dufresne (wd~50)
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Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
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Dan Barber (Blue Hill)
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Speaker: David Chang (momofuku)
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Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking)
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Bill Yosses (White House)
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Ferran Adrià (elBulli)
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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)
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Speaker: Joan Roca (El Celler de Can Roca)
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Speaker: Bill Yosses (White House Pastry Chef)
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Speaker: Carles Tejedor (Via Veneto)
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Speaker: Grant Achatz (Alinea)
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Speaker: Nandu Jubany (Can Jubany)
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Jose Andres (ThinkFoodGroup, minibar, Jaleo)
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Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)
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Wylie Dufresne (wd~50)
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Dan Barber (Blue Hill)
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David Chang (momofuku)