Where is the Acid? The Science of Flavor in Cooking - Science and Cooking Lecture 2014
Explore the intersection of science and cooking as top chefs and Harvard researchers delve into the physics and engineering principles behind everyday and haute cuisine techniques.
Unquiet Meals Make Ill Digestions - Science and Cooking Lecture Series
Explore the intersection of science and cooking with experts Dave Arnold and Harold McGee. Discover historical developments, innovative techniques, and the scientific principles behind culinary arts.
Chemistry of Christmas
Explore festive chemistry with exciting demonstrations on snow, Christmas meals, and crackers. Discover how chemistry could shape future holiday celebrations worldwide.
Understanding Food Preservatives - Safety and Science Behind Common Additives
Discover the science behind common food preservatives, their safety, and essential role in food protection - from mysterious ingredients to their crucial function in keeping food safe for consumption.
How to Hide “Science Vegetables” in Viral Videos, with @MarkRober Rober | ReThinking with Adam Grant
Mark Rober, former NASA engineer and creator of YouTube's most followed science channel, discusses his secrets to online engagement, storytelling techniques, and applying the scientific method to everyday life with Adam Grant. They explore ownership of work, human missions to Mars, and parenting approaches.
Carne sintetica: il suo futuro dipende dal nostro cervello | Laura Gagliardi | TEDxVerbania
Perché l’idea della carne coltivata suscita in molte persone una reazione immediata di rifiuto? Questo talk esplora le radici psicologiche delle percezioni negative verso le nuove tecnologie alimentari, mostrando come un’emozione antica e potente, il disgusto, influenzi le nostre scelte molto più d
Future of Food Innovation | Anandharamakrishnan C. | TEDxIISERTVM
In his TEDxIISERTVM talk, Dr. C. Anandharamakrishnan talks about the future of food technology, and describes the implementation of an idea resulting from the collaborative effort of multiple fields, case in point: 3D printing and food. Dr. C. Anandharamakrishnan, Director of the CSIR–Central Food
Ancient food fermentation meets modern science | Ram Kulkarni | TEDxElproIntlSchool
Thousands of years ago, humans mastered fermentation by instinct—preserving food, enhancing flavour, and improving health without ever naming the science behind it. Today, modern biotechnology peers inside those same jars, decoding the microbes, molecules, and mechanisms at work. This talk explores
The art and science of wine tasting | Qian Janice Wang | TEDxNoVA
What complexity really means in wine and how it shapes taste, quality, and perception Qian Janice Wang is an experimental psychologist and computer scientist exploring why we eat what we eat. As Head of Section for Design and Consumer Behaviour at the University of Copenhagen’s Department of Food Sc
Starving at the supermarket & hidden crisis of nutrient density | Michelle Cannon | TEDxLake Geneva
We are surrounded by more food than ever before, yet we are facing a nutritional drought. Why does a traditionally grown vegetable provide more for our bodies than the produce found in modern grocery stores? This talk pulls back the curtain on the institutional food system to reveal how common agric