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Mario Batali: Parmigiano-Encrusted Cotechino; Science and Cooking Public Lecture Series 2016
Mark Post: Medical Technology Producing Hamburgers; Science & Cooking Public Lecture Series 2016
Martin Breslin: The History of Culinary Thickeners, Science and Cooking Public Lecture Series 2014
Sister Noella Marcellino: Tales from the Cheese Caves; Science & Cooking Public Lecture Series 2016
Tara Whitsitt: Fermentation on Wheels, Science and Cooking Public Lecture Series 2015
Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015
Jim Lahey, Elasticity and Bread: Science and Cooking Public Lecture Series 2015
Molecular Gastronomy - January 21st
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
The Science of Good Cooking | Lecture 10 (2012)
HILT 2016 Conference: Morning plenary
Prof Kevin FU:煮出科學新發現 Cooking Scientific Discovery (Part 1)
