Modernist Cuisine at Home - Lecture 11 (2012)
Offered By: Harvard University via YouTube
Course Description
Overview
Explore the intersection of science and culinary arts in this lecture by Nathan Myhrvold, former Microsoft CTO and author of Modernist Cuisine. Delve into the principles of modernist cooking, from innovative techniques like using liquid nitrogen to the evolution of Italian cuisine. Learn about the advantages of pressure cooking, the science behind custards, and unconventional approaches to familiar ingredients like Kraft cheese. Witness a captivating dinner timelapse and engage in a thought-provoking Q&A session that bridges the gap between traditional and avant-garde gastronomy.
Syllabus
Introduction
The Book
Modernism
Italian Food
Evolution
Modern Cuisine
Liquid Nitrogen
Custards
Pressure Cooker
Kraft Cheese
Walk on the Wild Side
Custards Pies
Dinner Timelapse
Questions
Taught by
Harvard University
Tags
Related Courses
化学与社会 | Chemistry and SocietyPeking University via edX Food Chemistry
University of Mysore via Swayam Where is the Acid? The Science of Flavor in Cooking - Science and Cooking Lecture 2014
Harvard University via YouTube Unquiet Meals Make Ill Digestions - Science and Cooking Lecture Series
Harvard University via YouTube Food Oils and Fats : Chemistry and Technology
Indian Institute of Technology, Kharagpur via Swayam