The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “Science…
A couple of books have caught my eye during the year and have naturally made their way into my Christmas wish list (and some I’ve already ordered myself). Please let me know if there are books you belive should be…
The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern…
I recently blogged about the public science and cooking lectures at Harvard to let you know that videos from the lectures are available for download. The public lectures accompany the course SPU-27: Science and Cooking (non-official pdf with syllabus of…
Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing is that the lectures are made available…
The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alícia Foundation have developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”. The class is limited to currently enrolled…
Last year’s book bonanza (Remember The Big Fat Duck Cookbook, Alinea and Under pressure right? Not to mention BakeWise, The Flavor Bible (not science, but I love their systematic approach), Cooking – The Quintessential Art, A day at el Bulli,…
Loquat fruit (known as pipa in Chinese) piled up at Mercat St. Joseph in Barcelona. Molecular gastronomy was recently chosen as word of the month (not quite sure exactly which month this was). They give the following definition: the art…
The avalanche of books in the food/science intersection this fall has been truly amazing. Three books in particular have showcased special restaurants: el Bulli, Alinea and The Fat Duck.
There is really no end to all the exciting books that will appear this fall! I just learnt from the molecular gastronomy mailing list that the book “A Day at el Bulli” by Ferran Adrií , Juli Soler and Albert Adrií …
