Food and Science

1. 2011 - Lecture 07 - Mixing the Unmixable.mp41.87GB
2. 2011 - Lecture 01 - Historical Context and Demos Illustrating the Relationship of Food and Science.mp41.74GB
3. 2010 - Lection 08 - Gelation.mp41.67GB
4. 2010 - Lection 02 - Sous-vide Cooking a State of Matter.mp41.64GB
5. 2011 - Lecture 06 - Gelation.mp41.62GB
6. 2011 - Lecture 14 - The New Culinary Think Tank - el bulli 2.0.mp41.56GB
7. 2011 - Lecture 04 - Exploring thickeners to manipulate mouthfeel.mp41.51GB
8. 2011 - Lecture 08 - Proteins & Enzymes Transglutaminase.mp41.44GB
9. 2011 - Lecture 02 - Precision cooking enabling new textures and flavors.mp41.4GB
10. 2011 - Lecture 13 - Lip Smackin' Science Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes.mp41.39GB
11. 2011 - Lecture 03 - The Many Faces of Chocolate.mp41.39GB
12. 2010 - Lection 01 - Science and Cooking A Dialogue.mp41.35GB
13. 2012 - Lecture 01 - Food and Science.mp41.33GB
14. 2010 - Lection 03 - Brain Candy How Desserts Slow the Passage of Time.mp41.3GB
15. 2010 - Lection 07 - Emulsions Concept of Stabilizing Oil and Water.mp41.25GB
16. 2011 - Lecture 10 - Molecular Differences Between Production Methods.mp41.24GB
17. 2010 - Lection 06 - Reinventing Food Texture and Flavor.mp41.14GB
18. 2011 - Lecture 09 - Playing with Taste through Browning.mp41.14GB
19. 2010 - Lection 05 - Heat, Temperature and Chocolate.mp41.1GB
20. 2010 - Lection 04 - Olive Oil and Viscosity.mp41.03GB
21. 2011 - Lecture 12 - Science in the Kitchen.mp41004.95MB
22. 2010 - Lection 09 - Browning and Oxidations.mp4880.33MB
23. 2010 - Lection 12 - Creative Ceilings.mp4875.74MB
24. 2010 - Lection 11 - Cultivating Flavor A Recipe for the Recipe.mp4803.55MB
25. 2011 - Lecture 11 - Food Microbiology An Overlooked Frontier.mp4780.23MB
26. 2010 - Lection 10 - Meat Glue Mania.mp4765.59MB