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They're back: this year's crop of Harvard Cooking & Science lectures have started popping up online, beginning with the course's introduction. In this first lecture, supreme food nerds Harold McGee and Dave Arnold give some context to the relationship between food and cooking. Below, nearly two hours on the wonder of pressure cookers, agar, carbonation, and more.
Video: Historical Context and Demos Illustrating the Relationship of Food and Science
· Historical Context and Demos Illustrating the Relationship of Food and Science | Lecture 1 [YouTube]
· Harvard Cooking & Science Lecture Series [-E-]
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