La Universidad de Harvard, en concreto la Escuela de Ingeniería y Ciencias Aplicadas (Harvard School of Engineering and Applied Sciences), está realizando el curso de Ciencia y Cocina (Science and Cooking) en el que están participando los pesos pesados de la cocina mundial: Ferrán Adrià, José Andrés, Harold, Joan Roca, Bill Yosses, Carles Tejedor, Enric Rovira, Grant Achatz, Nandu Jubany, Carme Ruscalleda, Wylie Dufresne, Dan Barber, David Chang y uno que aunque no es cocinero, sabe mucho, Harold McGee.
Ayer y gracias a mi colega Yanko, de «El Blog del Buho Gris», me enteraba que ya están disponibles los vídeos de las ponencias que se han impartido durante este curso de Ciencia y Cocina que termina el próximo 6 de diciembre. Aún no los he visto pero ya los tengo preparados en el iPhone para aplicarme en mis raticos libres, seguro que el material es muy, muy bueno.
Están disponibles gratis en las siguientes plataformas:
A continuación os dejo el programa de las ponencias (en inglés):
Lecture 1: Science and Cooking: A Dialogue. Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard).
Lecture 2: Sous-vide Cooking: a State of Matter. Speaker: Joan Roca (El Celler de Can Roca).
Lecture 3: Brain Candy: How Desserts Slow the Passage of Time. Speaker: Bill Yosses (White House Pastry Chef).
Lecture 4: Olive Oil & Viscosity. Speaker: Carles Tejedor (Via Veneto).
Lecture 5: Heat, Temperature, & Chocolate. Speaker: Enric Rovira.
Lecture 6: Reinventing Food Texture & Flavor. Speaker: Grant Achatz (Alinea).
Lecture 7: Emulsions: Concept of Stabilizing Oil &Water. Speaker: Nandu Jubany (Can Jubany).
Lecture 8: Gelation. José Andrés (ThinkFoodGroup, minibar, Jaleo).
Lecture 9: Browning & Oxidations. Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio).
Lecture 10: Meat Glue Mania. Wylie Dufresne (wd~50).
Lecture 11: Cultivating Flavor: A Recipe for the Recipe. Dan Barber (Blue Hill).
Lecture 12: Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation. David Chang (momofuku).
¡Espero que disfrutéis los vídeos tanto como lo voy a hacer yo!
Vía | El Blog del Buho Gris y Khymos’ Blog
Más info | Science and Cooking public lectures
Sensacional información bertus, gracias!! 😀
Tenemos para un buen rato, eh? A disfrutarlo!
, there’s something not human about that.Sandel hanledd the masturbation question well. I probably would’ve let him answer, but he did the right thing by jumping in and guiding Hannah so that she didn’t make it personal. Steve made a good point about marrying oneself.I liked how that one woman turned it around by referencing Catholic values. This is also related to a lot of bigWOWO’s questions this year. I thought I was a total liberal with no values by freedom and equality, but as the Talent post illustrated (to me at least), there is something related to dignity that guides the decisions I make even if I often fall short. There’s a hierarchy based on values that I hold dear.In the conclusion, I liked how Sandel talks about engagement, and how it helps to resolve questions. I also felt, and continue to feel, the unease that Sandel discusses. I guess this is a lifelong quest that goes beyond 12 weeks.Anyway, thank you Harvard for providing this excellent series, and thank you to the people who watched with me. I wish I could’ve been a little more engaging with the discussion. I’m sure the issues will come up again in the future.
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