Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
Вставка
- Опубліковано 10 жов 2011
- Speakers: Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) and David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)
Lecture begins at 5:45.
***** thank you
thank you
David Metcalfe god bless u
Bless
Food Science made me seek my Chemistry Degree, this is a great series. Thank you
is there a more "beginner" version of this? like "heat comes from fire" version? I wanna go from the ground up
food hurt tummy
fire kill bad things
fire make food not hurt tummy
Human brain small
Man hunt wooly mammoth
Man eat mammoth meat, brain still puny
Cave neighbor ungbar discover something, ungbar rub stick together
Ungbar make bright light with stick
Me try see if putting wooly mammoth in bright light make taste better
Meat burn
Me put meat in mouth
Brain go huge from the heat making the meat more nutritious.
Start developing more complex thought, words and grammar to better describe and understand the nature of the universe around me, oh and also start to use punctuation.
actual chemistry . maybe for hs students or whatever your level
This is awesome! Thank you for posting this !
Very informative ! worth hearing and watching it. Thank you for sharing it . Afshan Fayyaz
this is really interesting cant wait to watch them all
If you paid attention he says "...chefs discovered..." meaning that mainstream teaching had yet to adopt it.
Toronto City, so much incarnational thought, has been given to what to do in terms of the pressing issues and how in might the issues be addressed in the agreement between
The understanding of food security and the policies, which that are put into place in those areas. And this is increasingly important as a pursuit to the growth
In what has been previously said before on the identity to the same issue as a dedication.
Toronto City,
Good evening delegates and distinguished guest, and am indeed glad to announce a shift has occurred on momentum issues which am sure you are aware annually navigates globally in this tenure part of the year. And it is certainly hardening which is too express winter discontent .As of the beginning of December of last year that there has been steady proliferated decisions and seismic communication updates internationally as external shocks which has lead up to this pivotal moment.
This is incredible!
The science of cooking, what an interesting concept.
por favor añade la opción de traducir (CC) a tus vídeos, gracias
I just re-stareted this series. we would have debates on food processes at Le Cordon Bleu Pasadena .
Not true that low residual heat cooking was only discovered 10 years ago. Ages ago chinese people ate what they called "beggar chicken" which is chicken covered up with leafs and then buried under fire. the fire is left to burn out and when people wake up, they would be able to have well cooked chicken.
See, this is a perfect example where western cuisine (primarily following French and Italian cuisines) forgets about eastern cuisines and techniques, or the total lack of eastern cuisine knowledge
Toronto City,
And thus, the securement of “soft matter” and food security as foreign policy must be discussed since our skin formation absorbs the sustenance. Which should be like cumberers on our eyes.
where can i find those formulas?
Already here❤️❤️ all done..see you around.,stay connected ☺️☺️
1:01:00 some of the more interesting stuff starts
what is the movie he mentions at 1:45 ...who's the chef? ...
been googling every variation of what he was saying but can't find anything lol ...
I guess he was talking about Ferran Adrià's film: 'elBulli
OMG its michael sandel at 22:01 (justice harvard course)
Great video, cooking my passion
@CookingChannel All New "Science Cooking"!!!
Good durian story
16,384*
Anyone use a pressurized kettle for brewing beer?
Toronto City,
Lastly ,
find the carbon sequestration within the most desired cuisine before you.
bookmark 7:59
MAKE ME A HIGH TECH SAMMICH NOW!!!
Wow John cusack can cook!!!
拝見
ok
What's that fiber thing called?
aaaaah something, aaaaaah another something. aaaaah , aaah, AAAAAAAH, AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHHHH, thank you
If you read what i said. I said it wasn't discovered recently. This type of cooking method has been around for hundreds of years among chefs.
Whether the mainstream teaching adopts it is totally irrelevant.
the fist guy cant stop saying "uhh"
I would like a count of how many times he says UH. So to all you no lifers, please get counting.
starts out kind of boring..but lots of usefull info...
thats right ladies... Learn!!! muahahaha
Hate it that he raise his voice. Hhh
Uhh umm uhh um ahhh um uh ummmm
Uh uh uh uh. UUUUUUnwatchable.
So is it just me or is everyone surprised that the speakers for this lecture say "uh" an absurd amount. I would think that these highly intellectual individuals would know how to present a speech without using "uh" so many times. Having a hard time watching this and couldnt imagine sitting in on this lecture.
You are an idiot. Humans speak faster then we can think. So we use words like "uh" so as to catch up. Learn some basic fucking psychology.
Nakano Hitori I don`t think calling him an idiot was needed.
the absence of words shows lack of knowledge.
It becomes more and more obvious you speak out your ass. Giving a lecture isn't some super fluent thing. Especially when giving one on something as diverse as food. But let us hear all about the speeches and lectures you gave at accredited unis and such.
i teach your mom
is food science a glorify chef, and marketing strategy for universities on getting students
Did you watch the lecture? It literally explains where 'molecular gastronomy' moniker comes from