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Edx Science & Cooking From Haute Cuisine to Soft Matter Science

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视频 2016-12-1 18:16 2024-7-2 14:29 163 4.22 GB 121
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Edx Science & Cooking From Haute Cuisine to Soft Matter Science

文件列表
  1. 01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (720p).mp4139.77MB
  2. 00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (720p).mp437.21MB
  3. 00 Introduction/02 WELCOME FROM HAROLD MCGEE/HARSPU27T313-V028000 (720p).mp414.32MB
  4. 00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (720p).mp452.8MB
  5. 00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING/HARSPU27T313-G003500_100 (720p).mp463.15MB
  6. 00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).mp460.14MB
  7. 01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).mp419.32MB
  8. 01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).mp477.02MB
  9. 01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).mp440.06MB
  10. 01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).mp433.9MB
  11. 01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).mp452.99MB
  12. 01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).mp432.13MB
  13. 01 Week 1/08 EL BULLI/HARSPC27T313-G001900_100 (720p).mp484.58MB
  14. 01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).mp4137.95MB
  15. 01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).mp425.44MB
  16. 02 Week 2/01 ABOUT DAVE ARNOLD/HARSPU27T313-V027600 (720p).mp420.8MB
  17. 02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (720p).mp451.17MB
  18. 02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).mp445.32MB
  19. 02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (720p).mp467.71MB
  20. 02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (720p).mp436.38MB
  21. 02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (720p).mp437.74MB
  22. 02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (720p).mp458.48MB
  23. 02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).mp436.56MB
  24. 02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).mp433.42MB
  25. 02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (720p).mp430.06MB
  26. 02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (720p).mp478.71MB
  27. 03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (720p).mp427.12MB
  28. 03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (720p).mp49.37MB
  29. 03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).mp449.84MB
  30. 03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).mp467.99MB
  31. 03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (720p).mp447.13MB
  32. 03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).mp439.38MB
  33. 03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).mp470.65MB
  34. 03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (720p).mp430.42MB
  35. 03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (720p).mp429.67MB
  36. 03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (720p).mp412.7MB
  37. 03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).mp4110.03MB
  38. 03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).mp463.03MB
  39. 03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).mp485.86MB
  40. 03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (1080p).mp447.77MB
  41. 03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (720p).mp447.77MB
  42. 03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (720p).mp429.83MB
  43. 03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (1080p).mp436.2MB
  44. 03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (720p).mp436.2MB
  45. 04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (720p).mp430.71MB
  46. 04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (720p).mp413.54MB
  47. 04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (720p).mp414.53MB
  48. 04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (720p).mp446.1MB
  49. 04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (720p).mp439.43MB
  50. 04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (720p).mp426.89MB
  51. 04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (720p).mp4100.18MB
  52. 04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (720p).mp452.55MB
  53. 04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (720p).mp454.9MB
  54. 04 Week 4/10 CANDY APPLE_ MICROSCOPIC VIEW/HARSPU27T313-V037200 (720p).mp458.01MB
  55. 04 Week 4/11 HAROLD MCGEE_ ELASTICITY/HARSPU27T313-V036800 (720p).mp421.74MB
  56. 04 Week 4/12 TRACY CHANG_ 1_1_1_1 CAKE/HARSPU27T313-V037100 (720p).mp411.69MB
  57. 04 Week 4/13 NATHAN MYRHOLD ON ELASTICITY/HARSPU27T313-V037700 (720p).mp486.67MB
  58. 05 Candy/01 SOLUBILITY/HARSPU27T313-V039900 (720p).mp473.76MB
  59. 05 Candy/02 STAGES OF SUGAR/HARSPU27T313-V039800 (720p).mp444.18MB
  60. 05 Candy/03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/HARSPU27T313-V039600 (720p).mp429.07MB
  61. 05 Candy/04 YOSSES CANDY APPLE/HARSPU27T313-V039700 (720p).mp431.16MB
  62. 05 Candy/05 YOSSES SORBET/HARSPU27T313-V039500 (720p).mp410.82MB
  63. 06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (720p).mp452.8MB
  64. 06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (720p).mp421.78MB
  65. 06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (720p).mp441.63MB
  66. 06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (720p).mp462.29MB
  67. 06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (720p).mp440.04MB
  68. 06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (720p).mp446.8MB
  69. 06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (720p).mp4130.42MB
  70. 06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (720p).mp467.33MB
  71. 06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (720p).mp448.14MB
  72. 06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (720p).mp438.59MB
  73. 06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (720p).mp453.55MB
  74. 06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (720p).mp421.91MB
  75. 06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (720p).mp455.05MB
  76. 06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (720p).mp447.01MB
  77. 06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (720p).mp442.84MB
  78. 06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (720p).mp443.32MB
  79. 07 Review Material/01 Review Exponents/HARSPU27T313-V032200 (720p).mp476.21MB
  80. 07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/HARSPU27T313-V032000 (720p).mp429.5MB
  81. 07 Review Material/03 BOND TYPES/HARSPU27T313-V032400 (720p).mp425.6MB
  82. 07 Review Material/04 CHEMICAL REACTIONS/HARSPU27T313-V032300 (720p).mp465.19MB
  83. 08 Harold McGee/01 HAROLD MCGEE ENERGY/HARSPU27T313-V034400 (720p).mp433.42MB
  84. 08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).mp429.83MB
  85. 08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (720p).mp421.74MB
  86. 08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).mp448.14MB
  87. 08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).mp451.11MB
  88. 08 Harold McGee/06 HAROLD MCGEE VISCOSITY/HARSPU27T313-V036900 (720p).mp436.8MB
  89. 08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (720p).mp446.8MB
  90. 08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (720p).mp449.75MB
  91. Book-Science & Cooking A Companion to the Harvard Course/01/01_foodcomps_slide_58.mov1.19MB
  92. Book-Science & Cooking A Companion to the Harvard Course/02/02_eth_slide_18-2_1.mp44.64MB
  93. Book-Science & Cooking A Companion to the Harvard Course/03/movie_1_phases_slide-11-13_1.mp42.87MB
  94. Book-Science & Cooking A Companion to the Harvard Course/03/movie_2_phases_slide-21-22-23_03_1.mp41.18MB
  95. Book-Science & Cooking A Companion to the Harvard Course/03/movie_3_gas_water_16_sec_1.mp42.12MB
  96. Book-Science & Cooking A Companion to the Harvard Course/03/movie_4_liquid_water_16_sec_1.mp42.12MB
  97. Book-Science & Cooking A Companion to the Harvard Course/03/movie_5_solid_water_16_sec_1.mp42.13MB
  98. Book-Science & Cooking A Companion to the Harvard Course/03/movie_6_oil_melting_1.mp44.28MB
  99. Book-Science & Cooking A Companion to the Harvard Course/03/movie_7_phases-rotovap_slide-036_1.mp41.39MB
  100. Book-Science & Cooking A Companion to the Harvard Course/03/movie_8_phases-rotovap_slide-040_1.mp41.55MB
  101. Book-Science & Cooking A Companion to the Harvard Course/05/video_1_verdine_movie-prores_1.mp41.48MB
  102. Book-Science & Cooking A Companion to the Harvard Course/05/video_2_cheese_movie_2.mp41.51MB
  103. Book-Science & Cooking A Companion to the Harvard Course/05/video_3_osmosis_03.mov3.82MB
  104. Book-Science & Cooking A Companion to the Harvard Course/07/movie_10_07_viscosity_slide_09_1.mp41.19MB
  105. Book-Science & Cooking A Companion to the Harvard Course/07/movie_1_07_viscosity_slide_13_1.mp4970.87KB
  106. Book-Science & Cooking A Companion to the Harvard Course/07/movie_2_07_viscosity_slide_12_1.mp4973.96KB
  107. Book-Science & Cooking A Companion to the Harvard Course/07/movie_3_07_viscosity_slide_15a_1.mp4257.9KB
  108. Book-Science & Cooking A Companion to the Harvard Course/07/movie_4_07_viscosity_slide_15b_1.mp41.37MB
  109. Book-Science & Cooking A Companion to the Harvard Course/07/movie_5_07_viscosity_slide_19_1.mp41.37MB
  110. Book-Science & Cooking A Companion to the Harvard Course/07/movie_6_07_viscosity_slide_36_1.mp41MB
  111. Book-Science & Cooking A Companion to the Harvard Course/07/movie_7_07_viscosity_slide_37_1.mp41.54MB
  112. Book-Science & Cooking A Companion to the Harvard Course/07/movie_8_07_viscosity_slide_26_1.mp41016.92KB
  113. Book-Science & Cooking A Companion to the Harvard Course/07/movie_9_07_viscosity_slide_28_1.mp4311.51KB
  114. Book-Science & Cooking A Companion to the Harvard Course/08/movie_1_08_emulsions_slide_7-8-9-2.mp4258.73KB
  115. Book-Science & Cooking A Companion to the Harvard Course/08/movie_2_08_emulsions_slide_53.mp4357.03KB
  116. Book-Science & Cooking A Companion to the Harvard Course/08/movie_3_08_emulsions_slide_55.mp489KB
  117. Book-Science & Cooking A Companion to the Harvard Course/08/movie_4_08_emulsions_slide_56.mp472.11KB
  118. Book-Science & Cooking A Companion to the Harvard Course/09/movie_1_09_baking_slide_40_1.mp4613.67KB
  119. Book-Science & Cooking A Companion to the Harvard Course/09/movie_2_09_baking_bubblegrowth_slide_08_1.mp4631.53KB
  120. Book-Science & Cooking A Companion to the Harvard Course/09/movie_3_09_baking_bubblegrowth_slide_14_1.mp4630.53KB
  121. Book-Science & Cooking A Companion to the Harvard Course/09/movie_4_09_baking_bubblegrowth_bubblesgrowing_1.mp4618.35KB
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