Molecular Differences Between Production Methods

Dan Barber (Blue Hill)

Course Lectures

• Historical Context and Demos Illustrating the Relationship of Food and Science

  Harold McGee

  Play

  Speakers: Dave Arnold (Food Arts magazine's Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) and David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)

• Precision Cooking: Enabling New Textures and Flavors

  Joan Roca

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  Speaker: Joan Roca (El Celler de Can Roca)

• The Many Faces of Chocolate

  Ramon Morató

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  Speaker: Ramon Morató (Barry Callebaut)

• Exploring Thickeners to Manipulate Mouthfeel

  Carles Tejedor

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  Speaker: Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Cols)

• Heat, Temperature and Chocolate

  Eddie Glaude

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  Speaker: Enric Rovira

• Food Texture and Mouth Feel

  Grant Achatz

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  Speaker: Grant Achatz (Alinea)

• Gelation – 2011

  José Andrés

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  José Andrés (ThinkFoodGroup, minibar, Jaleo)

• Mixing the Unmixable

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  Speaker: Nandu Jubany (Can Jubany) and Carles Gaig (Fonda Gaig)

• Proteins & Enzymes: Transglutaminase

  Wylie Dufresne

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  Wylie Dufresne (wd~50)

• Playing with Taste through Browning

  Carme Ruscalleda

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  Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)

• Molecular Differences Between Production Methods

  Dan Barber

  Playing

  Dan Barber (Blue Hill)

• Food Microbiology: An Overlooked Frontier

  David Chang

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  Speaker: David Chang (momofuku)

• Science in the Kitchen

  Nathan Myhrvold

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  Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking)

• Lip Smackin' Science: Crystals, Emulsions, Foams, and Pink Vanilla Cupcakes

  Bill Yosses

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  Bill Yosses (White House)

• The New Culinary Think Tank - el bulli 2.0

  Ferran Adrià

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  Ferran Adrià (elBulli)

• Science and Cooking: A Dialogue

  Harold McGee

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  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)

• Sous-vide Cooking: a State of Matter

  Joan Roca

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  Speaker: Joan Roca (El Celler de Can Roca)

• Brain Candy: How Desserts Slow the Passage of Time

  Bill Yosses

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  Speaker: Bill Yosses (White House Pastry Chef)

• Olive Oil and Viscosity

  Carles Tejedor

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  Speaker: Carles Tejedor (Via Veneto)

• Reinventing Food Texture & Flavor

  Grant Achatz

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  Speaker: Grant Achatz (Alinea)

• Emulsions: Concept of Stabilizing Oil & Water

  Nandu Jubany

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  Speaker: Nandu Jubany (Can Jubany)

• Gelation – 2010

  José Andrés

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  Jose Andres (ThinkFoodGroup, minibar, Jaleo)

• Browning & Oxidations

  Carme Ruscalleda

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  Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)

• Meat Glue Mania

  Wylie Dufresne

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  Wylie Dufresne (wd~50)

• Cultivating Flavor: A Recipe for the Recipe

  Dan Barber

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  Dan Barber (Blue Hill)

• Creative Ceilings

  David Chang

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  David Chang (momofuku)