~Science & Cooking From Haute Cuisine to Soft Matter Science

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Files (281)

~Science & Cooking From Haute Cuisine to Soft Matter Science

281 files • 4.14 GB

06 Week 5

48 files • 830 MB

07 RANDOM WALK AND THE EQUATION OF THE WEEK

3 files • 142.55 MB

HARSPU27T313-V038500 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (720p).mp4

142.41 MB

HARSPU27T313-V038500 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (BQ).jpg

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HARSPU27T313-V038500 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (720p).English.srt

23.41 KB

08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS

3 files • 67.46 MB

HARSPU27T313-V039100 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (720p).mp4

67.33 MB

HARSPU27T313-V039100 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (BQ).jpg

123.41 KB

HARSPU27T313-V039100 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (720p).English.srt

12.3 KB

04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)

3 files • 62.43 MB

HARSPU27T313-V038300 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (720p).mp4

62.29 MB

HARSPU27T313-V038300 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (BQ).jpg

123.41 KB

HARSPU27T313-V038300 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (720p).English.srt

19.85 KB

13 ATK_ SCRAMBLED EGGS

3 files • 55.18 MB

HARSPU27T313-V038700 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (720p).mp4

55.05 MB

HARSPU27T313-V038700 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (BQ).jpg

123.41 KB

HARSPU27T313-V038700 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (720p).English.srt

10.94 KB

11 JOSÉ ANDRÉS_ CLEMENTINES

3 files • 53.67 MB

HARSPU27T313-V039000 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (720p).mp4

53.55 MB

HARSPU27T313-V039000 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (BQ).jpg

123.41 KB

HARSPU27T313-V039000 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (720p).English.srt

4.89 KB

01 ABOUT JOSÉ ANDRÉS

3 files • 52.95 MB

HARSPU27T313-V029700 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (720p).mp4

52.8 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (BQ).jpg

143.69 KB

HARSPU27T313-V029700 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (720p).English.srt

4.23 KB

09 HAROLD MCGEE_ GELATION

3 files • 48.35 MB

HARSPU27T313-V036500 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (720p).mp4

48.14 MB

HARSPU27T313-V036500 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (BQ).jpg

198.93 KB

HARSPU27T313-V036500 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (720p).English.srt

16.72 KB

14 JOSÉ ANDRÉS_ RAVIOLI

3 files • 47.14 MB

HARSPU27T313-V038200 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (720p).mp4

47.01 MB

HARSPU27T313-V038200 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (BQ).jpg

123.41 KB

HARSPU27T313-V038200 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (720p).English.srt

4.57 KB

06 SPHERIFICATION

3 files • 46.93 MB

HARSPU27T313-V038400 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (720p).mp4

46.8 MB

HARSPU27T313-V038400 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (BQ).jpg

123.41 KB

HARSPU27T313-V038400 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (720p).English.srt

8.56 KB

03 INTRODUCTION TO GELATION

3 files • 44.02 MB

HARSPU27T313-V038600 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (720p).mp4

43.89 MB

HARSPU27T313-V038600 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (BQ).jpg

123.41 KB

HARSPU27T313-V038600 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (720p).English.srt

8.27 KB

16 JOSÉ ANDRÉS_ LEMON CHICKEN

3 files • 43.45 MB

HARSPU27T313-V039200 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (720p).mp4

43.32 MB

HARSPU27T313-V039200 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (BQ).jpg

123.41 KB

HARSPU27T313-V039200 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (720p).English.srt

5.73 KB

15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN

3 files • 42.97 MB

HARSPU27T313-V039300 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (720p).mp4

42.84 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (BQ).jpg

123.41 KB

HARSPU27T313-V039300 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (720p).English.srt

4.73 KB

05 JOSÉ ANDRÉS_ PARMESAN EGG

3 files • 40.16 MB

HARSPU27T313-V038100 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (720p).mp4

40.04 MB

HARSPU27T313-V038100 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (BQ).jpg

123.41 KB

HARSPU27T313-V038100 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (720p).English.srt

4.26 KB

10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS

3 files • 38.72 MB

HARSPU27T313-V038800 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (720p).mp4

38.59 MB

HARSPU27T313-V038800 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (BQ).jpg

123.41 KB

HARSPU27T313-V038800 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (720p).English.srt

4.45 KB

12 JOSÉ ANDRÉS_ STRAWBERRY

3 files • 22.03 MB

HARSPU27T313-V038900 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (720p).mp4

21.91 MB

HARSPU27T313-V038900 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (BQ).jpg

123.41 KB

HARSPU27T313-V038900 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (720p).English.srt

2.38 KB

02 ABOUT DOMINIQUE CRENN

3 files • 22.01 MB

HARSPU27T313-V028400 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (720p).mp4

21.78 MB

HARSPU27T313-V028400 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (BQ).jpg

232.09 KB

HARSPU27T313-V028400 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (720p).English.srt

2.13 KB

01 Week 1

27 files • 560.38 MB

07 WHY EQUATIONS_

3 files • 139.94 MB

HARSPU27T313-V032600 (1080p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (1080p).mp4

139.77 MB

HARSPU27T313-V032600 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (BQ).jpg

155.51 KB

HARSPU27T313-V032600 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (720p).English.srt

21.06 KB

09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION

3 files • 138.03 MB

HARSPU27T313-G003300_100 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).mp4

137.95 MB

HARSPU27T313-G003300_100 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (BQ).jpg

63.8 KB

HARSPU27T313-G003300_100 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).English.srt

20.48 KB

02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS

3 files • 77.19 MB

HARSPU27T313-V034200 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).mp4

77.02 MB

HARSPU27T313-V034200 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (BQ).jpg

155.51 KB

HARSPU27T313-V034200 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).English.srt

14.23 KB

05 PH AND DANIEL HUMM

3 files • 53.15 MB

HARSPU27T313-V037800 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).mp4

52.99 MB

HARSPU27T313-V037800 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (BQ).jpg

155.51 KB

HARSPU27T313-V037800 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).English.srt

6.97 KB

03 HOW MANY MOLECULES ARE THERE_ MOLES

3 files • 40.22 MB

HARSPU27T313-V033300 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).mp4

40.06 MB

HARSPU27T313-V033300 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (BQ).jpg

155.51 KB

HARSPU27T313-V033300 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).English.srt

10.06 KB

04 FLAVOR

3 files • 34.05 MB

HARSPU27T313-V034700 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).mp4

33.9 MB

HARSPU27T313-V034700 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (BQ).jpg

155.51 KB

HARSPU27T313-V034700 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).English.srt

5.86 KB

06 PH AND DANIEL HUMM PART 2

3 files • 32.28 MB

HARSPU27T313-V034000 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).mp4

32.13 MB

HARSPU27T313-V034000 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (BQ).jpg

155.51 KB

HARSPU27T313-V034000 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).English.srt

3.91 KB

10 TF VIDEO_ PROTEIN FOLDING

3 files • 25.48 MB

TF video on protein structure (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).mp4

25.44 MB

TF video on protein structure (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (BQ).jpg

28.42 KB

TF video on protein structure (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).English.srt

17.74 KB

01 ABOUT DANIEL HUMM

3 files • 20.02 MB

HARSPU27T313-V027800 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).mp4

19.83 MB

HARSPU27T313-V027800 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (BQ).jpg

192.57 KB

HARSPU27T313-V027800 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).English.srt

2.16 KB

03 Week 3

48 files • 760.2 MB

11 SOUS VIDE ANEMONE

3 files • 110.24 MB

HARSPU27T313-V035700 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).mp4

110.03 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (BQ).jpg

198.94 KB

HARSPU27T313-V035700 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).English.srt

7.49 KB

13 SOUS VIDE SOLE

3 files • 86.06 MB

HARSPU27T313-V036000 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).mp4

85.86 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (BQ).jpg

198.94 KB

HARSPU27T313-V036000 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).English.srt

5.97 KB

07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)

3 files • 70.86 MB

HARSPU27T313-V035900 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).mp4

70.65 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (BQ).jpg

198.94 KB

HARSPU27T313-V035900 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).English.srt

11.54 KB

04 EQUATION OF THE WEEK

3 files • 68.2 MB

HARSPU27T313-V035200 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).mp4

67.99 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (BQ).jpg

198.94 KB

HARSPU27T313-V035200 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).English.srt

13.7 KB

12 SOUS VIDE EGGS

3 files • 63.23 MB

HARSPU27T313-V035100 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).mp4

63.03 MB

HARSPU27T313-V035100 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (BQ).jpg

198.94 KB

HARSPU27T313-V035100 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).English.srt

3.87 KB

03 INTRODUCTION TO PHASE TRANSITIONS

3 files • 50.04 MB

HARSPU27T313-V036100 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).mp4

49.84 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (BQ).jpg

198.94 KB

HARSPU27T313-V036100 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).English.srt

10.96 KB

14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE

3 files • 47.97 MB

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05 PHASE TRANSITIONS OF FATS

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06 THE SCIENCE OF ROTOVAPS

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16 HOW TO DERIVE U=CKT

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08 ICE CREAM AND FREEZING POINT DEPRESSION

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15 HAROLD MCGEE_ PHASES

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09 LEMON CLOUD (ROCA DESSERT)

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01 ABOUT JOAN ROCA

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10 DEMO_ LIQUID CARBON DIOXIDE

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02 ABOUT DAN SOUZA

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04 Week 4

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07 BILL YOSSES_ THE ELASTICITY OF STRUDEL

3 files • 100.31 MB

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13 NATHAN MYRHOLD ON ELASTICITY

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10 CANDY APPLE_ MICROSCOPIC VIEW

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09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION

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08 MARK LADNER_ THE ELASTICITY OF DOUGH

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52.55 MB

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04 WHAT IS ELASTICITY_

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05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)

3 files • 39.55 MB

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39.43 MB

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01 ABOUT MARK LADNER

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30.71 MB

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06 AMERICA'S TEST KITCHEN_ STEAK

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11 HAROLD MCGEE_ ELASTICITY

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03 ABOUT NATHAN MYHRVOLD

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02 ABOUT BILL YOSSES

3 files • 13.71 MB

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13.54 MB

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12 TRACY CHANG_ 1_1_1_1 CAKE

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00 Introduction

15 files • 261.8 MB

05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II

2 files • 84.66 MB

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04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING I

3 files • 63.2 MB

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03 WELCOME FROM JOSE ANDRES

2 files • 52.81 MB

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01 COURSE WELCOME AND OVERVIEW

2 files • 39.43 MB

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02 WELCOME FROM HAROLD MCGEE

2 files • 14.33 MB

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1.83 KB

SciCk_v2_visual_syllabus_061515.pdf

~Science & Cooking From Haute Cuisine to Soft Matter Science/00 Introduction/SciCk_v2_visual_syllabus_061515.pdf

7.33 MB

SPU27x V2 syllabus.html

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32.3 KB

SPU27x V2 syllabus_files

2 files • 21.98 KB

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02 Week 2

33 files • 507.6 MB

11 ORIGIN OF THE 4 4 9 RULE

3 files • 78.86 MB

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78.71 MB

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04 EQUATION OF THE WEEK -- HEAT

3 files • 67.85 MB

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67.71 MB

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02 WHAT IS COOKING_

3 files • 60.91 MB

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60.78 MB

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07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE

3 files • 58.61 MB

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58.48 MB

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03 COOKING WITH HEAT_ WOOD AND OVENS

3 files • 45.45 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).mp4

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~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (BQ).jpg

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06 LIQUID NITROGEN (SPECIFIC HEAT)

3 files • 37.86 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (1080p).mp4

37.74 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (BQ).jpg

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~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (720p).English.srt

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08 LATENT HEAT _ COCKTAIL SHAKING

3 files • 36.69 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).mp4

36.56 MB

HARSPU27T313-V033600 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (BQ).jpg

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HARSPU27T313-V033600 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).English.srt

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05 THE PERFECT EGG

3 files • 36.51 MB

HARSPU27T313-V032900 (1080p).mp4

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36.38 MB

HARSPU27T313-V032900 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (BQ).jpg

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HARSPU27T313-V032900 (720p).English.srt

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09 HAROLD MCGEE_ ENERGY

3 files • 33.62 MB

HARSPU27T313-V034400 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).mp4

33.42 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (BQ).jpg

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HARSPU27T313-V034400 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).English.srt

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10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT

3 files • 30.19 MB

HARSPU27T313-V033400 (1080p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (1080p).mp4

30.06 MB

HARSPU27T313-V033400 (BQ).jpg

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (BQ).jpg

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HARSPU27T313-V033400 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (720p).English.srt

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01 ABOUT DAVE ARNOLD

3 files • 21.05 MB

01 ABOUT DAVE ARNOLD.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/02 Week 2/01 ABOUT DAVE ARNOLD/01 ABOUT DAVE ARNOLD.mp4

20.8 MB

01 ABOUT DAVE ARNOLD.jpg

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254.32 KB

HARSPU27T313-V027600 (720p).English.srt

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2.45 KB

07 Review Material

8 files • 196.54 MB

01 Review Exponents

2 files • 76.22 MB

HARSPU27T313-V032200 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/07 Review Material/01 Review Exponents/HARSPU27T313-V032200 (720p).mp4

76.21 MB

HARSPU27T313-V032200 (720p).English.srt

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04 CHEMICAL REACTIONS

2 files • 65.21 MB

HARSPU27T313-V032300 (720p).mp4

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65.19 MB

HARSPU27T313-V032300 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/07 Review Material/04 CHEMICAL REACTIONS/HARSPU27T313-V032300 (720p).English.srt

12.92 KB

02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS

2 files • 29.51 MB

HARSPU27T313-V032000 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/HARSPU27T313-V032000 (720p).mp4

29.5 MB

HARSPU27T313-V032000 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/HARSPU27T313-V032000 (720p).English.srt

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03 BOND TYPES

2 files • 25.6 MB

HARSPU27T313-V032400 (720p).mp4

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25.6 MB

HARSPU27T313-V032400 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/07 Review Material/03 BOND TYPES/HARSPU27T313-V032400 (720p).English.srt

4.53 KB

05 Candy

15 files • 189.76 MB

01 SOLUBILITY

3 files • 73.92 MB

HARSPU27T313-V039900 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/05 Candy/01 SOLUBILITY/HARSPU27T313-V039900 (720p).mp4

73.76 MB

HARSPU27T313-V039900 (BQ).jpg

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HARSPU27T313-V039900 (720p).English.srt

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02 STAGES OF SUGAR

3 files • 44.34 MB

HARSPU27T313-V039800 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/05 Candy/02 STAGES OF SUGAR/HARSPU27T313-V039800 (720p).mp4

44.18 MB

HARSPU27T313-V039800 (BQ).jpg

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HARSPU27T313-V039800 (720p).English.srt

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04 YOSSES CANDY APPLE

3 files • 31.31 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/05 Candy/04 YOSSES CANDY APPLE/HARSPU27T313-V039700 (720p).mp4

31.16 MB

HARSPU27T313-V039700 (BQ).jpg

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HARSPU27T313-V039700 (720p).English.srt

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3.08 KB

03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR

3 files • 29.22 MB

HARSPU27T313-V039600 (1080p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/05 Candy/03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/HARSPU27T313-V039600 (1080p).mp4

29.07 MB

HARSPU27T313-V039600 (BQ).jpg

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HARSPU27T313-V039600 (720p).English.srt

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05 YOSSES SORBET

3 files • 10.97 MB

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10.82 MB

HARSPU27T313-V039500 (BQ).jpg

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HARSPU27T313-V039500 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/05 Candy/05 YOSSES SORBET/HARSPU27T313-V039500 (720p).English.srt

1.01 KB

08 Harold McGee

16 files • 317.7 MB

05 HAROLD MCGEE HEAT TRANSFER

2 files • 51.13 MB

HARSPU27T313-V036600 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).mp4

51.11 MB

HARSPU27T313-V036600 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).English.srt

21.72 KB

08 HAROLD MCGEE FERMENTATION

2 files • 49.77 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (720p).mp4

49.75 MB

HARSPU27T313-V036700 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (720p).English.srt

18.35 KB

04 HAROLD MCGEE GELATION

2 files • 48.15 MB

HARSPU27T313-V036500 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).mp4

48.14 MB

HARSPU27T313-V036500 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).English.srt

16.72 KB

07 HAROLD MCGEE EMULSIONS

2 files • 46.82 MB

HARSPU27T313-V037000 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (720p).mp4

46.8 MB

HARSPU27T313-V037000 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (720p).English.srt

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06 HAROLD MCGEE VISCOSITY

2 files • 36.82 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/06 HAROLD MCGEE VISCOSITY/HARSPU27T313-V036900 (720p).mp4

36.8 MB

HARSPU27T313-V036900 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/06 HAROLD MCGEE VISCOSITY/HARSPU27T313-V036900 (720p).English.srt

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01 HAROLD MCGEE ENERGY

2 files • 33.43 MB

HARSPU27T313-V034400 (720p).mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/01 HAROLD MCGEE ENERGY/HARSPU27T313-V034400 (720p).mp4

33.42 MB

HARSPU27T313-V034400 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/01 HAROLD MCGEE ENERGY/HARSPU27T313-V034400 (720p).English.srt

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02 HAROLD MCGEE PHASES

2 files • 29.84 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).mp4

29.83 MB

HARSPU27T313-V036400 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).English.srt

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03 HAROLD MCGEE ON ELASTICITY

2 files • 21.74 MB

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~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (720p).mp4

21.74 MB

HARSPU27T313-V036800 (720p).English.srt

~Science & Cooking From Haute Cuisine to Soft Matter Science/08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (720p).English.srt

7.83 KB

Book-Science & Cooking A Companion to the Harvard Course

32 files • 52.05 MB

Science & Cooking A Companion to the Harvard Course.epub

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/Science & Cooking A Companion to the Harvard Course.epub

8.66 MB

1 files • 4.64 MB

8 files • 17.63 MB

movie_6_oil_melting_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_6_oil_melting_1.mp4

4.28 MB

movie_1_phases_slide-11-13_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_1_phases_slide-11-13_1.mp4

2.87 MB

movie_5_solid_water_16_sec_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_5_solid_water_16_sec_1.mp4

2.13 MB

movie_3_gas_water_16_sec_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_3_gas_water_16_sec_1.mp4

2.12 MB

movie_4_liquid_water_16_sec_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_4_liquid_water_16_sec_1.mp4

2.12 MB

movie_8_phases-rotovap_slide-040_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_8_phases-rotovap_slide-040_1.mp4

1.55 MB

movie_7_phases-rotovap_slide-036_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_7_phases-rotovap_slide-036_1.mp4

1.39 MB

movie_2_phases_slide-21-22-23_03_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/03/movie_2_phases_slide-21-22-23_03_1.mp4

1.18 MB

3 files • 6.81 MB

video_3_osmosis_03.mov

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/05/video_3_osmosis_03.mov

3.82 MB

video_2_cheese_movie_2.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/05/video_2_cheese_movie_2.mp4

1.51 MB

video_1_verdine_movie-prores_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/05/video_1_verdine_movie-prores_1.mp4

1.48 MB

10 files • 9.92 MB

movie_7_07_viscosity_slide_37_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_7_07_viscosity_slide_37_1.mp4

1.54 MB

movie_4_07_viscosity_slide_15b_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_4_07_viscosity_slide_15b_1.mp4

1.37 MB

movie_5_07_viscosity_slide_19_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_5_07_viscosity_slide_19_1.mp4

1.37 MB

movie_10_07_viscosity_slide_09_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_10_07_viscosity_slide_09_1.mp4

1.19 MB

movie_6_07_viscosity_slide_36_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_6_07_viscosity_slide_36_1.mp4

1 MB

movie_8_07_viscosity_slide_26_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_8_07_viscosity_slide_26_1.mp4

1016.92 KB

movie_2_07_viscosity_slide_12_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_2_07_viscosity_slide_12_1.mp4

973.96 KB

movie_1_07_viscosity_slide_13_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_1_07_viscosity_slide_13_1.mp4

970.87 KB

movie_9_07_viscosity_slide_28_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_9_07_viscosity_slide_28_1.mp4

311.51 KB

movie_3_07_viscosity_slide_15a_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/07/movie_3_07_viscosity_slide_15a_1.mp4

257.9 KB

1 files • 1.19 MB

4 files • 2.44 MB

movie_2_09_baking_bubblegrowth_slide_08_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/09/movie_2_09_baking_bubblegrowth_slide_08_1.mp4

631.53 KB

movie_3_09_baking_bubblegrowth_slide_14_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/09/movie_3_09_baking_bubblegrowth_slide_14_1.mp4

630.53 KB

movie_4_09_baking_bubblegrowth_bubblesgrowing_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/09/movie_4_09_baking_bubblegrowth_bubblesgrowing_1.mp4

618.35 KB

movie_1_09_baking_slide_40_1.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/09/movie_1_09_baking_slide_40_1.mp4

613.67 KB

4 files • 776.88 KB

movie_2_08_emulsions_slide_53.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/08/movie_2_08_emulsions_slide_53.mp4

357.03 KB

movie_1_08_emulsions_slide_7-8-9-2.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/08/movie_1_08_emulsions_slide_7-8-9-2.mp4

258.73 KB

movie_3_08_emulsions_slide_55.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/08/movie_3_08_emulsions_slide_55.mp4

89 KB

movie_4_08_emulsions_slide_56.mp4

~Science & Cooking From Haute Cuisine to Soft Matter Science/Book-Science & Cooking A Companion to the Harvard Course/08/movie_4_08_emulsions_slide_56.mp4

72.11 KB