Видео ютуба по тегу Harvard Food Science Lectures

Microbes, Misos, and Olives | Lecture 12 (2012)
Microbes, Misos, and Olives | Lecture 12 (2012)
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014
Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014
Selassie Atadika: The Science of New African Cuisine; Science & Cooking 2019
Selassie Atadika: The Science of New African Cuisine; Science & Cooking 2019
Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014
Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014
Where is the Acid?, Science and Cooking Public Lecture Series 2014
Where is the Acid?, Science and Cooking Public Lecture Series 2014
Arielle Johnson: Flavor and Fermentation | Science & Cooking Lecture Series 2022
Arielle Johnson: Flavor and Fermentation | Science & Cooking Lecture Series 2022
Lidia Bastianich: The Science of Risotto; Science & Cooking Public Lecture Series 2017
Lidia Bastianich: The Science of Risotto; Science & Cooking Public Lecture Series 2017
Dominique Crenn: The Metamorphosis of Taste, Science and Cooking Public Lecture Series 2014
Dominique Crenn: The Metamorphosis of Taste, Science and Cooking Public Lecture Series 2014
Food, Fermentation, and Flavor: Tools for Science Education and Outreach
Food, Fermentation, and Flavor: Tools for Science Education and Outreach
Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016
Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016
Science and Cooking: A Dialogue | Lecture 1 (2010)
Science and Cooking: A Dialogue | Lecture 1 (2010)
Tara Whitsitt: Fermentation on Wheels, Science and Cooking Public Lecture Series 2015
Tara Whitsitt: Fermentation on Wheels, Science and Cooking Public Lecture Series 2015
Food and Science | Lecture 2 (2012)
Food and Science | Lecture 2 (2012)
Ángel León: Edible Light, Emulsions, Foams; Science and Cooking Public Lecture Series 2016
Ángel León: Edible Light, Emulsions, Foams; Science and Cooking Public Lecture Series 2016
The Science of Cooking
The Science of Cooking
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
Mark Post: Medical Technology Producing Hamburgers; Science & Cooking Public Lecture Series 2016
Mark Post: Medical Technology Producing Hamburgers; Science & Cooking Public Lecture Series 2016
Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015
Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015
Sandor Katz: The Art of Fermentation; Science & Cooking Public Lecture Series 2017
Sandor Katz: The Art of Fermentation; Science & Cooking Public Lecture Series 2017
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)
Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)
Joanne Chang: The Science of Sugar
Joanne Chang: The Science of Sugar
The Science of Paella | Lecture 6 (2012)
The Science of Paella | Lecture 6 (2012)
Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1) | HarvardX on edX
Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1) | HarvardX on edX