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Science and Cooking: Heat Temperature and Chocolate
In the fall of 2010, Harvard held a GenEd course on Science and Cooking with famous chefs. They posted the public lectures online but even if you don't have 1-2 hours to watch the lecture, the first 10 minutes are worth watching because they quickly cover the science learned in the class that week.
This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.