Harvard's Science & Cooking Lecture Series continues, this time with Wylie Dufresne of New York City's wd~50. The title of the talk is "Water, Water Everywhere," but as Dufresne tells the audience, "We're gonna talk about foie gras." Why foie gras? Because "At wd~50 we have carried on I think a very honest, legitimate European tradition of messing with foie gras." Dufresne and the Culinary Institute of America's Ted Russin explain how they've collaborated on using food polymers to make crazy foie gras dishes such as wd~50's "almost cartoonish" aerated foie gras, about which Dufresne explains, "We're able to give you a giant piece and completely overcharge you for air."
Video: Water, water everywhere: A Study in Texture