Precision Cooking: Enabling New Textures and Flavors
By Joan Roca - Harvard
-
941
- Report An Inaccuracy In Lecture Information:
Lecture Description
Speaker: Joan Roca (El Celler de Can Roca)
Course Description
"This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs:
Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions
with transglutaminase.
The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties."
Course Index
Show:
