Cocina Molecular desde Harvard (en inglés) - Recursos gratis en la Web

The Science and Cooking Public Lectures (Charlas públicas sobre cocina y ciencia) constituyen una serie de clases temáticas ofrecidas por la Escuela de Ingeniería y Ciencias Aplicadas de la Universidad de Harvard sobre el tema de la ciencia en la cocina y la cocina molecular. Ahora están disponibles gratuitamente online:


Ver serie completa en el canal de Youtube de la Universidad de Harvard: The Science of Cooking

1. Food and Science | Lecture 1 (2012)

   de Harvard University 
   

   Dave Arnold, Food Arts
   Harold McGee, New York Times…
2. 1:29:37

   Food and Science | Lecture 2 (2012)
   

   de Harvard University 

   Joan Roca and Jordi Roca, El Celler de Can Roca
   Salvador Brugués, Sous-Vide Cuisine…
3. 1:33:23 
   How Phase Changes Cause: Deliciousness | Lecture 3 (2012)

   de Harvard University 

   Bill Yosses, White House Pastry Chef…
4. 1:53:52

   Explorations of Chocolate Textures | Lecture 4 (2012)

   de Harvard University 

   Enric Rovira, Master Chocolatier
   Ingrid Farre, Alicia Foundation…
5. 1:56:34

   Working with Modern Thickeners | Lecture 5 (2012)
   

   de Harvard University 

   Fina Puigdevall, Les Cols
   Pere Planagumà, Les Cols…
6. 1:43:20

   The Science of Paella | Lecture 6 (2012)
   

   de Harvard University 

   Raül Balam Ruscalleda, Moment…
7. 1:52:52 
   Gelation & Heat Transfer | Lecture 7 (2012)

   de Harvard University 

   Jose Andres, ThinkFood Group, minibar, Jale…
8. 1:35:05 
   Water, water everywhere: A Study in Texture | Lecture 8 (2012)

   de Harvard University 

   Wylie Dufresne, wd~50
   Ted Russin, The Culinary Institute of America…
9. 1:19:53 
   Bakistry: The Science of Sweets | Lecture 9 (2012)

   de Harvard University 

   Joanne Chang, Flour Baker…
10. 1:41:05

    The Science of Good Cooking | Lecture 10 (2012)
    

    de Harvard University 

    Jack Bishop, Editorial Director at Cook's Illustrated and an Editor on The Science of Good Cooking
    Dan Souza, Associate Editor of Cook's Illustrated
11. 1:21:29

    Modernist Cuisine at Home | Lecture 11 (2012)
    

    de Harvard University 

    Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking
12. 1:16:42

    Microbes, Misos, and Olives | Lecture 12 (2012)
    

    de Harvard University 

    David Chang, momofuku
    Carles Tejedor, Via Veneto
13. 2:07:49

    The Finale | Lecture 13 (2012)
    

    de Harvard University 

    Description: Ferran Adrià, elBulli Foundation
14. 1:49:03

    Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 (2011)
    

    de Harvard University  

    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) …
15. 1:52:19

    Precision cooking: enabling new textures and flavors | Lecture 2 (2011)
    

    de Harvard University

    Speaker: Joan Roca (El Celler de Can Roca…
16. 1:49:47

    The Many Faces of Chocolate | Lecture 3 (2011)
    

    de Harvard University 

    Speaker: Ramon Morató (Barry Callebaut)…
17. 1:44:06

    Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
    

    de Harvard University 

    Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)
18. 1:33:54

    Food Texture and Mouth Feel | Lecture 5 (2011)
    

    de Harvard University 

    Speaker: Grant Achatz (Alinea)
19. 1:44:04Gelation | Lecture 6 (2011)

    de Harvard University 

    José Andrés (ThinkFoodGroup, minibar, Jaleo…
20. 2:00:50

    Mixing the Unmixable | Lecture 7 (2011)
    

    de Harvard University 

    Speaker: Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig)…
21. 1:38:33

    Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
    

    de Harvard University 

    Wylie Dufresne (wd~50)…
22. 1:34:58

    Playing with Taste through Browning | Lecture 9 (2011)
    

    de Harvard University

    Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)…
23. 1:54:22

    Molecular Differences Between Production Methods | Lecture 10 (2011)
    

    de Harvard University

    Dan Barber (Blue Hill)…
24. 59:18

    Food Microbiology: An Overlooked Frontier | Lecture 11 (2011)
    

    de Harvard University

    Speaker: David Chang (momofuku…
25. 1:30:17

    Science in the Kitchen | Lecture 12 (2011)
    

    de Harvard University 

    Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking)…
26. 1:32:37

    Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes | Lecture 13 (2011)
    

    de Harvard University

    Bill Yosses (White House)…

VER TODOS LOS VÍDEOS ANTERIORES:

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OTROS RECURSOS ONLINE SOBRE EL TEMA:

Lista exhaustiva de recursos sobre cocina molecular (en inglés):
http://www.alacuisine.org/alacuisine/2004/11/molecular_gastr.html

Libro Molecular Gastronomy: Exploring The Science of Flavor de Hervés This:
http://www.jonathandaar.com/chan/s/src/molecular_gastronomy.pdf

Libros varios sobre el tema en PDF:
http://librosgratis.net/book/molecular-gastronomy_78149.html

Hydrocoloid Recipe Collection:
http://khymos.org/hydrocolloid-recipe-collection-v1.pdf