josé andrés george washington university food course: class 4, the science of food
DESCRIPTION
Author Harold McGee and Harvard professor Michael Brenner led a discussion of the science of food, including sterilization, fermentation, chemistry, and the history of science in the food industry. McGee, author of On Food & Cooking: The Science & Lore of the Kitchen, brought the class through a history of science and food. Brenner, a professor of applied mathematics and applied physics at Harvard University joined the class virtually to explain the chemistry behind molecular gastronomy.TRANSCRIPT
Science and Food
Harold McGee, On Food & Cooking
Fire transforms matter and Homo
Richard Wrangham, Catching Fire: How Cooking Made us Human
Prehistory: 3000 years ago
Domesticated food plants & animals, controlled heat, fermentation
Renaissance science: ice cream & sorbets
The Royal Society: pressure cooking
Denys Papin, 1681
Count Rumford: low-temperature cooking
Nicolas Appert: preserving cooked foods
Louis Pasteur: microbes in foods
Academic science assists food manufacturing
Prof. Samuel Prescott, MIT
William Underwood
Academic science assists food manufacturing
Academic science assists food manufacturing
Government science supports food security
The FDA Poison Squad
Harvey W. Wiley
Modern food science & technology
Classic French cookingAntonin Carême, 1820s
Auguste Escoffier, 1900--
1960s: Nouvelle cuisine
Jacques Maximin, Cannes, 1987:“To be creative means not copying”
Nouvelle cuisine
1994: Ferran Adrià, vegetable panaché
2003: Nueva nouvelle cuisine
Nueva nouvelle cuisine
José Andrés,
Olive-oil bonbon
Nueva nouvelle cuisine
Modernist cuisine: Heston Blumenthal
hot & iced tea
fluid-gel sauces
David Arnold
Precision cooking
Georges Pralus, Jean Troisgros, Joël Robuchon, Bruno Goussault
Modernist cuisine
Nathan Myhrvold
