Friday, January 20, 2012

Harvard’s Science + Cooking lectures Available on iTunes U

From the LA Times:
...the real find here is Science + Cooking: From Haute Cuisine to Soft Matter from the Harvard School of Engineering and Science, 52 one-and-a-half- to two-hour videos from a lecture series that “discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine.” You have Ferran Adria of the late El Bulli presenting spherification, Jose Andres of The Bazaar (and minibar in Washington, D.C.) discussing basic components of food and gelation, and Wylie Dufresne (wd-50 in New York) on inventions with transglutaminase.

Just listen to the titles of some of the lectures: “Mixing the Unmixable,” “Sous-vide Cooking: a State of Matter,” “Meat Glue Mania,” “Olive Oil and Viscosity.” Heady stuff, and it’s free, free, free -- even the app.
So kinda cool... you can watch these lectures through the iTunes U app on iPhone or iPad... though they're also all available on YouTube here.

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