All About Cells By Harvard University®

All About Cells By Harvard University®

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Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series

Christina Tosi: Emulsions and Foams, Science and Cooking Public Lecture Series

MICHAEL BRENNER: So welcome. So my slide says that it’s week 10 of the lectures of this series, which I find remarkable that we’ve been going for 10 weeks already. And this week, the topic for this week, the scientific topic for this week, is …

Mark Ladner: Al Dente: When Plastic Meets Elastic, Science and Cooking Public Lecture Series 2014

Mark Ladner: Al Dente: When Plastic Meets Elastic, Science and Cooking Public Lecture Series 2014

[SIZZLING] MICHAEL BRENNER: OK, so this week, the topic is elasticity, texture and mouth-feel elasticity. And someone was asking elasticity is. And elasticity is the fact that your hand is squishy and the floor is not. That’s elasticity. And you can’t eat the floor, because …

Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014

Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014

MICHAEL BRENNER: We’re delighted to have Jody Adams from Rialto here– who we should clap– with her assistant, Katherine. And Jody and Katherine are going to talk in a minute, but first you have to listen to me for five minutes. So Jody and Katherine …

Joanne Chang: The Science of Sugar

Joanne Chang: The Science of Sugar

MICHAEL BRENNER: Welcome to the second lecture in our series on Science and Cooking, and we’re delighted today to have Joanne Chang. This week the topic is phase transitions. Now phase transitions is what happens, like when you boil water– you know that when you …

Harvard University researcher wants to fix faulty learning

Harvard University researcher wants to fix faulty learning

SUSAN CAREY: Because that’s what distinguishes us from other animals. That’s what allows science, mathematics, engineering – it’s as far as – part of this work is funded by science education and math education by the Education Directorate. And that’s the kind of knowledge that …

Science & Cooking: From Haute Cuisine to Soft Matter Science | Harvard X on edX | About Video

Science & Cooking: From Haute Cuisine to Soft Matter Science | Harvard X on edX | About Video

[MUSIC PLAYING] MICHAEL BRENNER: Cooking is such an amazing way to learn about science. Many of us cook every day. But when you start to think about why the recipes work, why is that, when you knead bread, it has this remarkable texture, or why …