Earlier this month, José Andrés was back at Harvard as part of its public lecture series on Science and Cooking. And just as he did last year, the DC chef focused his lecture on a celebration of the wonders of gelation and heat transfer. Starting off with a brief lecture about how food has the power to change history, Andrés explains the art of making water mousse, the effect of surface tension on water — "It's like if you are a molecule of water and you are taking the subway" — and more for almost two hours. He also screens a bunch of videos, including the first-ever virtual tour of his soon-to-reopen Minibar, around minute 38.
Video: José Andrés at Harvard