Videos of Harvard lectures available

Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing is that the lectures are made available through YouTube and iTunes for free! So far 9 of the sessions are available, but I guess all will be available soon. If the picture is difficult to read, here’s the list of all the lectures:

Lecture 1: Science and Cooking: A Dialogue. 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).

Lecture 2: Sous-vide Cooking: a State of Matter. Speaker: Joan Roca (El Celler de Can Roca).

Lecture 3: Brain Candy: How Desserts Slow the Passage of Time. Speaker: Bill Yosses (White House Pastry Chef).

Lecture 4: Olive Oil & Viscosity. Speaker: Carles Tejedor (Via Veneto).

Lecture 5: Heat, Temperature, & Chocolate. Speaker: Enric Rovira.

Lecture 6: Reinventing Food Texture & Flavor. Speaker: Grant Achatz (Alinea).

Lecture 7: Emulsions: Concept of Stabilizing Oil &Water. Speaker: Nandu Jubany (Can Jubany).

Lecture 8: Gelation. José Andrés (ThinkFoodGroup, minibar, Jaleo).

Lecture 9: Browning & Oxidations. Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio).

Lecture 10: Meat Glue Mania. Wylie Dufresne (wd~50).

Lecture 11: Cultivating Flavor: A Recipe for the Recipe. Dan Barber (Blue Hill).

Lecture 12: Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation. David Chang (momofuku).

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Filed under: molecular gastronomy, science, videos

Comments

  1. fooducation Says:

    Great! Thanks for the notification, and welcome back. Started to become worried with more than two months since the last posting…

  2. clotilde Says:

    Thanks for the tip, Martin!

  3. isaia Says:

    Awesome videos and awesome quality. Thank you for the notification.

  4. foodmachine Says:

    Thanks Martin again! tha last 3 years i folow your articles here and i never have been disapointed. Thank you again! again! and again!

  5. Kyrre Says:

    Wow, that’s many hours of interesting lectures. Thanks for sharing! Also, I’m very happy to see an update; it had been so long since the last post I was beginning to fear Khymos was history.

  6. Patricia Says:

    I’ve been reading your blog for a while now and the links to the lectures are going to be fun!

    Just wanted to tell you two things:
    1. I started my own blog trying to show the chemistry in everyday cooking (please give me some feedback) http://cookingcakesandchemistry.blogspot.com/

    2. My latest blog post was for an American Chemical Society webinar with two major food chemistry folks, Peter Barham and Shirley Corriher (author of CookWise and BakeWise).
    It is free to sign up and is only one hour: http://cookingcakesandchemistry.blogspot.com/2010/11/free-webinar-with-two-top-foodie.html

  7. Itai Says:

    Many thanks for the awesome link (and your great blog, too)!
    Just want to update – the rest of the lectures has been uploaded to the site.

  8. Natascha Says:

    I just discovered the lectures yesterday by accident and I am totally addicted to it. Well, I started off with the lecture of Grant Achatz – so inspiring!

  9. Harvard Lectures: The Science of Cooking and Molecular Gastronomy | Everyday Biology Says:

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