Tag Ferran Adria

Harvard science & cooking lectures 2012

The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “Science…

Books for your Christmas wish list

A couple of books have caught my eye during the year and have naturally made their way into my Christmas wish list (and some I’ve already ordered myself). Please let me know if there are books you belive should be…

Cooking science – condensed matter

The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern…

Open position in science and cooking at Harvard

I recently blogged about the public science and cooking lectures at Harvard to let you know that videos from the lectures are available for download. The public lectures accompany the course SPU-27: Science and Cooking (non-official pdf with syllabus of…

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…

Public cooking lectures at Harvard

The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alí­cia Foundation have developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”. The class is limited to currently enrolled…

(Too many?) New books

Last year’s book bonanza (Remember The Big Fat Duck Cookbook, Alinea and Under pressure right? Not to mention BakeWise, The Flavor Bible (not science, but I love their systematic approach), Cooking – The Quintessential Art, A day at el Bulli,…

A Christmas wish list

The avalanche of books in the food/science intersection this fall has been truly amazing. Three books in particular have showcased special restaurants: el Bulli, Alinea and The Fat Duck.

A day at el Bulli

There is really no end to all the exciting books that will appear this fall! I just learnt from the molecular gastronomy mailing list that the book “A Day at el Bulli” by Ferran Adrií , Juli Soler and Albert Adrií …