Sunday, September 16th, 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 and Cooking: From Haute Cuisine to the Science of Soft Matter” which is reserved for currently enrolled Harvard students. The course is a joint effort of The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alícia Foundation. The line-up for 2012 is quite impressive:
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Tags: Bill Yosses, Carles Tejedor, Dan Barber, Dave Aronld, David Chang, Enric Rovira, Ferran Adria, Fina Puigdevall, Harold McGee, Ingrid Farré, Jack Bishop, Joan Roca, Joanne Chang, Jordi Roca, José Andrés, Nathan Myhrvold, Paco Perez, Pere Planagumí , Raul Balam Ruscelleda, Salvador Brugués, Ted Russin, Wylie Dufresne
Posted in experiments, modernist cuisine, molecular gastronomy, videos | 4 Comments »
Sunday, November 21st, 2010
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:
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Tags: Ferran Adria, Grant Achatz, Harold McGee, Harvard, Joan Roca, José Andrés, video, Wylie Dufresne
Posted in molecular gastronomy, science, videos | 9 Comments »
