Khymos Blog posted a link to a recent series of Harvard lectures about “The Science of Cooking…”
Lectures from some of the greats of modernist cooking:
Lecture 1: Science and Cooking: A Dialogue. Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard).
Lecture 2: Sous-vide Cooking: a State of Matter. Speaker: Joan Roca (El Celler de Can Roca).
Lecture 3: Brain Candy: How Desserts Slow the Passage of Time. Speaker: Bill Yosses (White House Pastry Chef).
Lecture 4: Olive Oil & Viscosity. Speaker: Carles Tejedor (Via Veneto).
Lecture 5: Heat, Temperature, & Chocolate. Speaker: Enric Rovira.
Lecture 6: Reinventing Food Texture & Flavor. Speaker: Grant Achatz (Alinea).
Lecture 7: Emulsions: Concept of Stabilizing Oil &Water. Speaker: Nandu Jubany (Can Jubany).
Lecture 8: Gelation. José Andrés (ThinkFoodGroup, minibar, Jaleo).
Lecture 9: Browning & Oxidations. Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio).
Lecture 10: Meat Glue Mania. Wylie Dufresne (wd~50).
Lecture 11: Cultivating Flavor: A Recipe for the Recipe. Dan Barber (Blue Hill).
Lecture 12: Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation. David Chang (momofuku).
Check it out!