Edx Science & Cooking From Haute Cuisine to Soft Matter Science

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最近下载：2024-10-06
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文档列表

01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (720p).mp4 146.6 MB
01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).mp4 144.7 MB
06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (720p).mp4 136.8 MB
03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).mp4 115.4 MB
04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (720p).mp4 105.0 MB
04 Week 4/13 NATHAN MYRHOLD ON ELASTICITY/HARSPU27T313-V037700 (720p).mp4 90.9 MB
03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).mp4 90.0 MB
01 Week 1/08 EL BULLI/HARSPC27T313-G001900_100 (720p).mp4 88.7 MB
02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (720p).mp4 82.5 MB
01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).mp4 80.8 MB
07 Review Material/01 Review Exponents/HARSPU27T313-V032200 (720p).mp4 79.9 MB
05 Candy/01 SOLUBILITY/HARSPU27T313-V039900 (720p).mp4 77.3 MB
03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).mp4 74.1 MB
03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).mp4 71.3 MB
02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (720p).mp4 71.0 MB
06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (720p).mp4 70.6 MB
07 Review Material/04 CHEMICAL REACTIONS/HARSPU27T313-V032300 (720p).mp4 68.4 MB
00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING/HARSPU27T313-G003500_100 (720p).mp4 66.2 MB
03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).mp4 66.1 MB
06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (720p).mp4 65.3 MB
00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).mp4 63.1 MB
02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (720p).mp4 61.3 MB
04 Week 4/10 CANDY APPLE_ MICROSCOPIC VIEW/HARSPU27T313-V037200 (720p).mp4 60.8 MB
06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (720p).mp4 57.7 MB
04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (720p).mp4 57.6 MB
06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (720p).mp4 56.1 MB
01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).mp4 55.6 MB
00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (720p).mp4 55.4 MB
06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (720p).mp4 55.4 MB
04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (720p).mp4 55.1 MB
02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (720p).mp4 53.7 MB
08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).mp4 53.6 MB
03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).mp4 52.3 MB
08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (720p).mp4 52.2 MB
06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (720p).mp4 50.5 MB
08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).mp4 50.5 MB
03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (1080p).mp4 50.1 MB
03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (720p).mp4 50.1 MB
03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (720p).mp4 49.4 MB
06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (720p).mp4 49.3 MB
06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (720p).mp4 49.1 MB
08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (720p).mp4 49.1 MB
04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (720p).mp4 48.3 MB
02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).mp4 47.5 MB
05 Candy/02 STAGES OF SUGAR/HARSPU27T313-V039800 (720p).mp4 46.3 MB
06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (720p).mp4 45.4 MB
06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (720p).mp4 44.9 MB
06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (720p).mp4 43.7 MB
01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).mp4 42.0 MB
06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (720p).mp4 42.0 MB
04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (720p).mp4 41.3 MB
03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).mp4 41.3 MB
06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (720p).mp4 40.5 MB
02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (720p).mp4 39.6 MB
00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (720p).mp4 39.0 MB
08 Harold McGee/06 HAROLD MCGEE VISCOSITY/HARSPU27T313-V036900 (720p).mp4 38.6 MB
02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).mp4 38.3 MB
02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (720p).mp4 38.2 MB
03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (1080p).mp4 38.0 MB
03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (720p).mp4 38.0 MB
01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).mp4 35.5 MB
02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).mp4 35.0 MB
08 Harold McGee/01 HAROLD MCGEE ENERGY/HARSPU27T313-V034400 (720p).mp4 35.0 MB
01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).mp4 33.7 MB
05 Candy/04 YOSSES CANDY APPLE/HARSPU27T313-V039700 (720p).mp4 32.7 MB
04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (720p).mp4 32.2 MB
03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (720p).mp4 31.9 MB
02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (720p).mp4 31.5 MB
03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (720p).mp4 31.3 MB
08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).mp4 31.3 MB
03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (720p).mp4 31.1 MB
07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/HARSPU27T313-V032000 (720p).mp4 30.9 MB
05 Candy/03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/HARSPU27T313-V039600 (720p).mp4 30.5 MB
03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (720p).mp4 28.4 MB
04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (720p).mp4 28.2 MB
07 Review Material/03 BOND TYPES/HARSPU27T313-V032400 (720p).mp4 26.8 MB
01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).mp4 26.7 MB
06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (720p).mp4 23.0 MB
06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (720p).mp4 22.8 MB
04 Week 4/11 HAROLD MCGEE_ ELASTICITY/HARSPU27T313-V036800 (720p).mp4 22.8 MB
08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (720p).mp4 22.8 MB
02 Week 2/01 ABOUT DAVE ARNOLD/HARSPU27T313-V027600 (720p).mp4 21.8 MB
01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).mp4 20.3 MB
04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (720p).mp4 15.2 MB
00 Introduction/02 WELCOME FROM HAROLD MCGEE/HARSPU27T313-V028000 (720p).mp4 15.0 MB
04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (720p).mp4 14.2 MB
03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (720p).mp4 13.3 MB
04 Week 4/12 TRACY CHANG_ 1_1_1_1 CAKE/HARSPU27T313-V037100 (720p).mp4 12.3 MB
05 Candy/05 YOSSES SORBET/HARSPU27T313-V039500 (720p).mp4 11.3 MB
03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (720p).mp4 9.8 MB
Book-Science & Cooking A Companion to the Harvard Course/Science & Cooking A Companion to the Harvard Course.epub 9.1 MB
00 Introduction/SciCk_v2_visual_syllabus_061515.pdf 7.7 MB
Book-Science & Cooking A Companion to the Harvard Course/02/02_eth_slide_18-2_1.mp4 4.9 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_6_oil_melting_1.mp4 4.5 MB
Book-Science & Cooking A Companion to the Harvard Course/05/video_3_osmosis_03.mov 4.0 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_1_phases_slide-11-13_1.mp4 3.0 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_5_solid_water_16_sec_1.mp4 2.2 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_3_gas_water_16_sec_1.mp4 2.2 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_4_liquid_water_16_sec_1.mp4 2.2 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_8_phases-rotovap_slide-040_1.mp4 1.6 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_7_07_viscosity_slide_37_1.mp4 1.6 MB
Book-Science & Cooking A Companion to the Harvard Course/05/video_2_cheese_movie_2.mp4 1.6 MB
Book-Science & Cooking A Companion to the Harvard Course/05/video_1_verdine_movie-prores_1.mp4 1.6 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_7_phases-rotovap_slide-036_1.mp4 1.5 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_4_07_viscosity_slide_15b_1.mp4 1.4 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_5_07_viscosity_slide_19_1.mp4 1.4 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_10_07_viscosity_slide_09_1.mp4 1.2 MB
Book-Science & Cooking A Companion to the Harvard Course/01/01_foodcomps_slide_58.mov 1.2 MB
Book-Science & Cooking A Companion to the Harvard Course/03/movie_2_phases_slide-21-22-23_03_1.mp4 1.2 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_6_07_viscosity_slide_36_1.mp4 1.0 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_8_07_viscosity_slide_26_1.mp4 1.0 MB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_2_07_viscosity_slide_12_1.mp4 997.3 kB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_1_07_viscosity_slide_13_1.mp4 994.2 kB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_2_09_baking_bubblegrowth_slide_08_1.mp4 646.7 kB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_3_09_baking_bubblegrowth_slide_14_1.mp4 645.7 kB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_4_09_baking_bubblegrowth_bubblesgrowing_1.mp4 633.2 kB
Book-Science & Cooking A Companion to the Harvard Course/09/movie_1_09_baking_slide_40_1.mp4 628.4 kB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_2_08_emulsions_slide_53.mp4 365.6 kB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_9_07_viscosity_slide_28_1.mp4 319.0 kB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_1_08_emulsions_slide_7-8-9-2.mp4 264.9 kB
Book-Science & Cooking A Companion to the Harvard Course/07/movie_3_07_viscosity_slide_15a_1.mp4 264.1 kB
02 Week 2/01 ABOUT DAVE ARNOLD/HARSPU27T313-V027600 (BQ).jpg 260.4 kB
06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (BQ).jpg 237.7 kB
04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (BQ).jpg 221.8 kB
03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (BQ).jpg 203.7 kB
03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (BQ).jpg 203.7 kB
03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (BQ).jpg 203.7 kB
03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (BQ).jpg 203.7 kB
03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (BQ).jpg 203.7 kB
03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (BQ).jpg 203.7 kB
03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (BQ).jpg 203.7 kB
03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (BQ).jpg 203.7 kB
03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (BQ).jpg 203.7 kB
03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (BQ).jpg 203.7 kB
03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (BQ).jpg 203.7 kB
03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (BQ).jpg 203.7 kB
03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (BQ).jpg 203.7 kB
00 Introduction/02 WELCOME FROM HAROLD MCGEE/HARSPU27T313-V028000 (BQ).jpg 203.7 kB
02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (BQ).jpg 203.7 kB
03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (BQ).jpg 203.7 kB
04 Week 4/11 HAROLD MCGEE_ ELASTICITY/HARSPU27T313-V036800 (BQ).jpg 203.7 kB
06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (BQ).jpg 203.7 kB
08 Harold McGee/01 HAROLD MCGEE ENERGY/HARSPU27T313-V034400 (BQ).jpg 203.7 kB
08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (BQ).jpg 203.7 kB
08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (BQ).jpg 203.7 kB
08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (BQ).jpg 203.7 kB
08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (BQ).jpg 203.7 kB
08 Harold McGee/06 HAROLD MCGEE VISCOSITY/HARSPU27T313-V036900 (BQ).jpg 203.7 kB
08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (BQ).jpg 203.7 kB
08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (BQ).jpg 203.7 kB
03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (BQ).jpg 199.3 kB
01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (BQ).jpg 197.2 kB
00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (BQ).jpg 196.1 kB
03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (BQ).jpg 180.6 kB
01 Week 1/08 EL BULLI/HARSPC27T313-G001900_100 (BQ).jpg 180.5 kB
04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (BQ).jpg 174.1 kB
04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (BQ).jpg 170.8 kB
01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (BQ).jpg 159.2 kB
01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (BQ).jpg 159.2 kB
01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (BQ).jpg 159.2 kB
01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (BQ).jpg 159.2 kB
01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (BQ).jpg 159.2 kB
01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (BQ).jpg 159.2 kB
05 Candy/01 SOLUBILITY/HARSPU27T313-V039900 (BQ).jpg 157.1 kB
05 Candy/02 STAGES OF SUGAR/HARSPU27T313-V039800 (BQ).jpg 157.1 kB
05 Candy/03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/HARSPU27T313-V039600 (BQ).jpg 157.1 kB
05 Candy/04 YOSSES CANDY APPLE/HARSPU27T313-V039700 (BQ).jpg 157.1 kB
05 Candy/05 YOSSES SORBET/HARSPU27T313-V039500 (BQ).jpg 157.1 kB
00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (BQ).jpg 147.1 kB
06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (BQ).jpg 147.1 kB
07 Review Material/01 Review Exponents/HARSPU27T313-V032200 (BQ).jpg 140.8 kB
07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/HARSPU27T313-V032000 (BQ).jpg 140.8 kB
07 Review Material/03 BOND TYPES/HARSPU27T313-V032400 (BQ).jpg 140.8 kB
07 Review Material/04 CHEMICAL REACTIONS/HARSPU27T313-V032300 (BQ).jpg 140.8 kB
02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (BQ).jpg 127.3 kB
02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (BQ).jpg 127.3 kB
02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (BQ).jpg 127.3 kB
02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (BQ).jpg 127.3 kB
02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (BQ).jpg 127.3 kB
02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (BQ).jpg 127.3 kB
02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (BQ).jpg 127.3 kB
02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (BQ).jpg 127.3 kB
02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (BQ).jpg 127.3 kB
06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (BQ).jpg 126.4 kB
06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (BQ).jpg 126.4 kB
06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (BQ).jpg 126.4 kB
06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (BQ).jpg 126.4 kB
06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (BQ).jpg 126.4 kB
06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (BQ).jpg 126.4 kB
06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (BQ).jpg 126.4 kB
06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (BQ).jpg 126.4 kB
06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (BQ).jpg 126.4 kB
06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (BQ).jpg 126.4 kB
06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (BQ).jpg 126.4 kB
06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (BQ).jpg 126.4 kB
06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (BQ).jpg 126.4 kB
04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (BQ).jpg 118.7 kB
04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (BQ).jpg 118.7 kB
04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (BQ).jpg 118.7 kB
04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (BQ).jpg 118.7 kB
04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (BQ).jpg 118.7 kB
04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (BQ).jpg 118.7 kB
04 Week 4/10 CANDY APPLE_ MICROSCOPIC VIEW/HARSPU27T313-V037200 (BQ).jpg 118.7 kB
04 Week 4/12 TRACY CHANG_ 1_1_1_1 CAKE/HARSPU27T313-V037100 (BQ).jpg 118.7 kB
04 Week 4/13 NATHAN MYRHOLD ON ELASTICITY/HARSPU27T313-V037700 (BQ).jpg 118.7 kB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_3_08_emulsions_slide_55.mp4 91.1 kB
Book-Science & Cooking A Companion to the Harvard Course/07/Thumbs.db 89.1 kB
00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (BQ).jpg 87.9 kB
Book-Science & Cooking A Companion to the Harvard Course/03/Thumbs.db 81.9 kB
Book-Science & Cooking A Companion to the Harvard Course/08/movie_4_08_emulsions_slide_56.mp4 73.8 kB
01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (BQ).jpg 65.3 kB
02 Week 2/05 THE PERFECT EGG/Thumbs.db 49.7 kB
02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/Thumbs.db 47.6 kB
00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING/HARSPU27T313-G003500_100 (BQ).jpg 37.9 kB
02 Week 2/01 ABOUT DAVE ARNOLD/Thumbs.db 34.8 kB
Book-Science & Cooking A Companion to the Harvard Course/08/Thumbs.db 33.8 kB
00 Introduction/SPU27x V2 syllabus.html 32.7 kB
01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (BQ).jpg 29.1 kB
00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/Thumbs.db 25.6 kB
Book-Science & Cooking A Companion to the Harvard Course/05/Thumbs.db 25.6 kB
Book-Science & Cooking A Companion to the Harvard Course/09/Thumbs.db 25.1 kB
00 Introduction/01 COURSE WELCOME AND OVERVIEW/Thumbs.db 24.6 kB
00 Introduction/03 WELCOME FROM JOSE ANDRES/Thumbs.db 24.1 kB
06 Week 5/07 RANDOM WALK AND THE EQUATION OF THE WEEK/HARSPU27T313-V038500 (720p).English.srt 24.0 kB
02 Week 2/02 WHAT IS COOKING_/Thumbs.db 22.5 kB
00 Introduction/SPU27x V2 syllabus_files/nr-632.min.js 22.5 kB
08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/HARSPU27T313-V036600 (720p).English.srt 22.2 kB
01 Week 1/07 WHY EQUATIONS_/HARSPU27T313-V032600 (720p).English.srt 21.6 kB
00 Introduction/02 WELCOME FROM HAROLD MCGEE/Thumbs.db 21.5 kB
02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/HARSPU27T313-V033900 (720p).English.srt 21.4 kB
02 Week 2/04 EQUATION OF THE WEEK -- HEAT/Thumbs.db 21.0 kB
01 Week 1/09 FERRAN ADRIA AND JOSÉ ANDRÉS ON SPHERIFICATION/HARSPU27T313-G003300_100 (720p).English.srt 21.0 kB
06 Week 5/04 WHY ARE PROTEINS STICKY_ (GELS MADE BY PROTEINS)/HARSPU27T313-V038300 (720p).English.srt 20.3 kB
08 Harold McGee/07 HAROLD MCGEE EMULSIONS/HARSPU27T313-V037000 (720p).English.srt 20.0 kB
02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/Thumbs.db 20.0 kB
06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/Thumbs.db 20.0 kB
00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING/Thumbs.db 19.5 kB
00 Introduction/Thumbs.db 18.9 kB
08 Harold McGee/08 HAROLD MCGEE FERMENTATION/HARSPU27T313-V036700 (720p).English.srt 18.8 kB
01 Week 1/10 TF VIDEO_ PROTEIN FOLDING/TF video on protein structure (720p).English.srt 18.2 kB
01 Week 1/04 FLAVOR/Thumbs.db 17.4 kB
06 Week 5/09 HAROLD MCGEE_ GELATION/HARSPU27T313-V036500 (720p).English.srt 17.1 kB
08 Harold McGee/04 HAROLD MCGEE GELATION/HARSPU27T313-V036500 (720p).English.srt 17.1 kB
03 Week 3/01 ABOUT JOAN ROCA/Thumbs.db 16.9 kB
02 Week 2/04 EQUATION OF THE WEEK -- HEAT/HARSPU27T313-V034100 (720p).English.srt 16.8 kB
03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/Thumbs.db 15.9 kB
03 Week 3/11 SOUS VIDE ANEMONE/Thumbs.db 15.4 kB
00 Introduction/05 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING II/HARSPU27T313-G003600_100 (720p).English.srt 15.1 kB
04 Week 4/13 NATHAN MYRHOLD ON ELASTICITY/HARSPU27T313-V037700 (720p).English.srt 15.1 kB
05 Candy/05 YOSSES SORBET/Thumbs.db 14.8 kB
01 Week 1/02 FOOD IS MADE OF MOLECULES_ FATS, CARBOHYDRATES AND PROTEINS/HARSPU27T313-V034200 (720p).English.srt 14.6 kB
08 Harold McGee/06 HAROLD MCGEE VISCOSITY/HARSPU27T313-V036900 (720p).English.srt 14.5 kB
05 Candy/01 SOLUBILITY/HARSPU27T313-V039900 (720p).English.srt 14.4 kB
07 Review Material/01 Review Exponents/HARSPU27T313-V032200 (720p).English.srt 14.2 kB
03 Week 3/04 EQUATION OF THE WEEK/HARSPU27T313-V035200 (720p).English.srt 14.0 kB
04 Week 4/07 BILL YOSSES_ THE ELASTICITY OF STRUDEL/HARSPU27T313-V037400 (720p).English.srt 13.8 kB
03 Week 3/15 HAROLD MCGEE_ PHASES/Thumbs.db 13.3 kB
08 Harold McGee/01 HAROLD MCGEE ENERGY/Thumbs.db 13.3 kB
08 Harold McGee/02 HAROLD MCGEE PHASES/Thumbs.db 13.3 kB
08 Harold McGee/04 HAROLD MCGEE GELATION/Thumbs.db 13.3 kB
08 Harold McGee/05 HAROLD MCGEE HEAT TRANSFER/Thumbs.db 13.3 kB
08 Harold McGee/07 HAROLD MCGEE EMULSIONS/Thumbs.db 13.3 kB
07 Review Material/04 CHEMICAL REACTIONS/HARSPU27T313-V032300 (720p).English.srt 13.2 kB
02 Week 2/02 WHAT IS COOKING_/HARSPU27T313-V033700 (720p).English.srt 13.2 kB
07 Review Material/01 Review Exponents/Thumbs.db 12.8 kB
08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/Thumbs.db 12.8 kB
08 Harold McGee/06 HAROLD MCGEE VISCOSITY/Thumbs.db 12.8 kB
08 Harold McGee/08 HAROLD MCGEE FERMENTATION/Thumbs.db 12.8 kB
06 Week 5/08 DOMINIQUE CRENN_ CARROT JERKY AND DEHYDRATORS/HARSPU27T313-V039100 (720p).English.srt 12.6 kB
03 Week 3/15 HAROLD MCGEE_ PHASES/HARSPU27T313-V036400 (720p).English.srt 12.4 kB
08 Harold McGee/02 HAROLD MCGEE PHASES/HARSPU27T313-V036400 (720p).English.srt 12.4 kB
00 Introduction/04 HAROLD MCGEE ON THE HISTORY OF SCIENCE AND COOKING/HARSPU27T313-G003500_100 (720p).English.srt 12.2 kB
03 Week 3/16 HOW TO DERIVE U=CKT/HARSPU27T313-V034900 (720p).English.srt 11.9 kB
03 Week 3/07 A SUPER COOL DESSERT (THE SCIENCE OF SUPERCOOLING)/HARSPU27T313-V035900 (720p).English.srt 11.8 kB
04 Week 4/10 CANDY APPLE_ MICROSCOPIC VIEW/HARSPU27T313-V037200 (720p).English.srt 11.8 kB
03 Week 3/12 SOUS VIDE EGGS/Thumbs.db 11.8 kB
03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/Thumbs.db 11.8 kB
Book-Science & Cooking A Companion to the Harvard Course/02/Thumbs.db 11.8 kB
03 Week 3/05 PHASE TRANSITIONS OF FATS/HARSPU27T313-V036200 (720p).English.srt 11.6 kB
02 Week 2/07 SPECIFIC HEAT, CALORIES, AND THE 4_4_9 RULE/HARSPU27T313-V033500 (720p).English.srt 11.5 kB
03 Week 3/03 INTRODUCTION TO PHASE TRANSITIONS/HARSPU27T313-V036100 (720p).English.srt 11.2 kB
06 Week 5/13 ATK_ SCRAMBLED EGGS/HARSPU27T313-V038700 (720p).English.srt 11.2 kB
05 Candy/01 SOLUBILITY/Thumbs.db 10.8 kB
05 Candy/02 STAGES OF SUGAR/Thumbs.db 10.8 kB
07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/Thumbs.db 10.8 kB
07 Review Material/03 BOND TYPES/Thumbs.db 10.8 kB
01 Week 1/03 HOW MANY MOLECULES ARE THERE_ MOLES/HARSPU27T313-V033300 (720p).English.srt 10.3 kB
01 Week 1/05 PH AND DANIEL HUMM/Thumbs.db 10.2 kB
04 Week 4/04 WHAT IS ELASTICITY_/HARSPU27T313-V037600 (720p).English.srt 9.7 kB
03 Week 3/16 HOW TO DERIVE U=CKT/Thumbs.db 9.7 kB
Book-Science & Cooking A Companion to the Harvard Course/01/Thumbs.db 9.7 kB
05 Candy/03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/Thumbs.db 9.2 kB
06 Week 5/06 SPHERIFICATION/HARSPU27T313-V038400 (720p).English.srt 8.8 kB
03 Week 3/06 THE SCIENCE OF ROTOVAPS/Thumbs.db 8.7 kB
07 Review Material/04 CHEMICAL REACTIONS/Thumbs.db 8.7 kB
06 Week 5/03 INTRODUCTION TO GELATION/HARSPU27T313-V038600 (720p).English.srt 8.5 kB
04 Week 4/09 BILL YOSSES_ CANDY APPLE AND CRYSTALLIZATION/HARSPU27T313-V037300 (720p).English.srt 8.2 kB
02 Week 2/11 ORIGIN OF THE 4 4 9 RULE/Thumbs.db 8.2 kB
06 Week 5/06 SPHERIFICATION/Thumbs.db 8.2 kB
03 Week 3/06 THE SCIENCE OF ROTOVAPS/HARSPU27T313-V035600 (720p).English.srt 8.1 kB
04 Week 4/08 MARK LADNER_ THE ELASTICITY OF DOUGH/HARSPU27T313-V038000 (720p).English.srt 8.1 kB
04 Week 4/11 HAROLD MCGEE_ ELASTICITY/HARSPU27T313-V036800 (720p).English.srt 8.0 kB
08 Harold McGee/03 HAROLD MCGEE ON ELASTICITY/HARSPU27T313-V036800 (720p).English.srt 8.0 kB
03 Week 3/13 SOUS VIDE SOLE/Thumbs.db 7.7 kB
04 Week 4/04 WHAT IS ELASTICITY_/Thumbs.db 7.7 kB
03 Week 3/11 SOUS VIDE ANEMONE/HARSPU27T313-V035700 (720p).English.srt 7.7 kB
02 Week 2/08 LATENT HEAT _ COCKTAIL SHAKING/HARSPU27T313-V033600 (720p).English.srt 7.5 kB
02 Week 2/09 HAROLD MCGEE_ ENERGY/HARSPU27T313-V034400 (720p).English.srt 7.4 kB
08 Harold McGee/01 HAROLD MCGEE ENERGY/HARSPU27T313-V034400 (720p).English.srt 7.4 kB
02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (720p).English.srt 7.2 kB
02 Week 2/03 COOKING WITH HEAT_ WOOD AND OVENS/HARSPU27T313-V032800 (English).srt 7.2 kB
03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/Thumbs.db 7.2 kB
01 Week 1/05 PH AND DANIEL HUMM/HARSPU27T313-V037800 (720p).English.srt 7.1 kB
00 Introduction/01 COURSE WELCOME AND OVERVIEW/HARSPU27T313-V036300 (720p).English.srt 7.0 kB
07 Review Material/02 VIDEO ON UNIT CONVERSIONS AND DIMENSIONAL ANALYSIS/HARSPU27T313-V032000 (720p).English.srt 7.0 kB
04 Week 4/05 WHAT IS ELASTICITY_ (MICROSCOPIC ORIGINS)/HARSPU27T313-V037500 (720p).English.srt 6.9 kB
03 Week 3/13 SOUS VIDE SOLE/HARSPU27T313-V036000 (720p).English.srt 6.1 kB
01 Week 1/04 FLAVOR/HARSPU27T313-V034700 (720p).English.srt 6.0 kB
02 Week 2/06 LIQUID NITROGEN (SPECIFIC HEAT)/HARSPU27T313-V033100 (720p).English.srt 5.9 kB
06 Week 5/16 JOSÉ ANDRÉS_ LEMON CHICKEN/HARSPU27T313-V039200 (720p).English.srt 5.9 kB
03 Week 3/08 ICE CREAM AND FREEZING POINT DEPRESSION/HARSPU27T313-V034800 (720p).English.srt 5.8 kB
02 Week 2/10 THE MOLECULAR ORIGIN OF SPECIFIC HEAT/HARSPU27T313-V033400 (720p).English.srt 5.6 kB
02 Week 2/05 THE PERFECT EGG/HARSPU27T313-V032900 (720p).English.srt 5.6 kB
05 Candy/02 STAGES OF SUGAR/HARSPU27T313-V039800 (720p).English.srt 5.4 kB
06 Week 5/11 JOSÉ ANDRÉS_ CLEMENTINES/HARSPU27T313-V039000 (720p).English.srt 5.0 kB
04 Week 4/06 AMERICA'S TEST KITCHEN_ STEAK/HARSPU27T313-V037900 (720p).English.srt 4.9 kB
06 Week 5/15 JOSÉ ANDRÉS_ COCONUT STEAMED BUN/HARSPU27T313-V039300 (720p).English.srt 4.8 kB
06 Week 5/14 JOSÉ ANDRÉS_ RAVIOLI/HARSPU27T313-V038200 (720p).English.srt 4.7 kB
07 Review Material/03 BOND TYPES/HARSPU27T313-V032400 (720p).English.srt 4.6 kB
03 Week 3/14 FULL STORY_ A SUPER COOL DESSERT OR CROMATISMO VERDE/HARSPU27T313-V035400 (720p).English.srt 4.6 kB
06 Week 5/10 JOSÉ ANDRÉS_ HISTORY OF GELLING AGENTS/HARSPU27T313-V038800 (720p).English.srt 4.6 kB
06 Week 5/05 JOSÉ ANDRÉS_ PARMESAN EGG/HARSPU27T313-V038100 (720p).English.srt 4.4 kB
00 Introduction/03 WELCOME FROM JOSE ANDRES/HARSPU27T313-V029700 (720p).English.srt 4.3 kB
06 Week 5/01 ABOUT JOSÉ ANDRÉS/HARSPU27T313-V029700 (720p).English.srt 4.3 kB
01 Week 1/06 PH AND DANIEL HUMM PART 2/HARSPU27T313-V034000 (720p).English.srt 4.0 kB
03 Week 3/12 SOUS VIDE EGGS/HARSPU27T313-V035100 (720p).English.srt 4.0 kB
03 Week 3/09 LEMON CLOUD (ROCA DESSERT)/HARSPU27T313-V035800 (720p).English.srt 3.3 kB
05 Candy/03 CHANG CROQUEMBOUCHE _ SPINNING SUGAR/HARSPU27T313-V039600 (720p).English.srt 3.2 kB
05 Candy/04 YOSSES CANDY APPLE/HARSPU27T313-V039700 (720p).English.srt 3.1 kB
03 Week 3/01 ABOUT JOAN ROCA/HARSPU27T313-V029900 (720p).English.srt 2.8 kB
04 Week 4/03 ABOUT NATHAN MYHRVOLD/HARSPU27T313-V028100 (720p).English.srt 2.7 kB
02 Week 2/01 ABOUT DAVE ARNOLD/HARSPU27T313-V027600 (720p).English.srt 2.5 kB
06 Week 5/12 JOSÉ ANDRÉS_ STRAWBERRY/HARSPU27T313-V038900 (720p).English.srt 2.4 kB
04 Week 4/01 ABOUT MARK LADNER/HARSPU27T313-V028700 (720p).English.srt 2.4 kB
01 Week 1/01 ABOUT DANIEL HUMM/HARSPU27T313-V027800 (720p).English.srt 2.2 kB
06 Week 5/02 ABOUT DOMINIQUE CRENN/HARSPU27T313-V028400 (720p).English.srt 2.2 kB
00 Introduction/02 WELCOME FROM HAROLD MCGEE/HARSPU27T313-V028000 (720p).English.srt 1.9 kB
04 Week 4/12 TRACY CHANG_ 1_1_1_1 CAKE/HARSPU27T313-V037100 (720p).English.srt 1.8 kB
04 Week 4/02 ABOUT BILL YOSSES/HARSPU27T313-V027300 (720p).English.srt 1.8 kB
03 Week 3/10 DEMO_ LIQUID CARBON DIOXIDE/HARSPU27T313-V035000 (720p).English.srt 1.6 kB
03 Week 3/02 ABOUT DAN SOUZA/HARSPU27T313-V028500 (720p).English.srt 1.5 kB
05 Candy/05 YOSSES SORBET/HARSPU27T313-V039500 (720p).English.srt 1.0 kB
00 Introduction/SPU27x V2 syllabus_files/1beac94c95 41 Bytes

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