Harvard Lectures & Demonstrations on Food, Cooking & Science

Very interesting series of lectures with practical demonstrations.

Members of the public were able to attend a series of lectures by world-class chefs and food experts on "Science and Cooking: From Haute Cuisine to the Science of Soft Matter". These are substantial videos, so take your time watching them...

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1. Historical Context and Demos Illustrating the Relationship of Food and Science

2. Precision Cooking: Enabling New Textures and Flavors

3. The Many Faces of Chocolate

4. Exploring Thickeners to Manipulate Mouthfeel

5. Food Texture and Mouth Feel

6. Gelation - Using Gelatine

7. Mixing the Unmixable

8. Proteins & Enzymes: Transglutaminase Tactics

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