Science And Cooking: A Dialogue | Lecture 1

Science and Cooking: A Dialogue | Lecture 1 (2010)

Harvard University

Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)

Harvard University

Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014

Harvard University

Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014

Harvard University

Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016

Harvard University

Where is the Acid?, Science and Cooking Public Lecture Series 2014

Harvard University

Public Space Academy / Keynote Lecture by Nadine Bitar

City Space Architecture

Spike Gjerde, Lauren Sandler: Energy and Heat; Science & Cooking Public Lecture Series 2016

Harvard University

The Science of Cooking

Harvard University

Tara Whitsitt: Fermentation on Wheels, Science and Cooking Public Lecture Series 2015

Harvard University

Mark Ladner: Al Dente: When Plastic Meets Elastic, Science and Cooking Public Lecture Series 2014

Harvard University

Ángel León: Edible Light, Emulsions, Foams; Science and Cooking Public Lecture Series 2016

Harvard University

The Science of Good Cooking | Lecture 10 (2012)

Harvard University

Arielle Johnson: Flavor and Fermentation | Science & Cooking Lecture Series 2022

Harvard John A. Paulson School of Engineering and Applied Sciences

Science of Cooking Part I: The Science

UC San Francisco (UCSF)

Gelation | Lecture 8 (2010)

Harvard University