video
2dn
video2dn
Найти
Сохранить видео с ютуба
Категории
Музыка
Кино и Анимация
Автомобили
Животные
Спорт
Путешествия
Игры
Люди и Блоги
Юмор
Развлечения
Новости и Политика
Howto и Стиль
Diy своими руками
Образование
Наука и Технологии
Некоммерческие Организации
О сайте
Видео ютуба по тегу Harvard Food Science Lectures
Microbes, Misos, and Olives | Lecture 12 (2012)
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
Selassie Atadika: The Science of New African Cuisine; Science & Cooking 2019
Jody Adams: Fermentation, an Ancient Trend, 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
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
Food, Fermentation, and Flavor: Tools for Science Education and Outreach
Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016
Science and Cooking: A Dialogue | Lecture 1 (2010)
Tara Whitsitt: Fermentation on Wheels, Science and Cooking Public Lecture Series 2015
Food and Science | Lecture 2 (2012)
Ángel León: Edible Light, Emulsions, Foams; Science and Cooking Public Lecture Series 2016
The Science of Cooking
Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
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
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)
Joanne Chang: The Science of Sugar
The Science of Paella | Lecture 6 (2012)
Science & Cooking: From Haute Cuisine to Soft Matter Science (part 1) | HarvardX on edX
Следующая страница»