Dave Arnold, Food Arts | Harold McGee, New York Times
This public lecture series from Harvard University discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs:
Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. Continue reading →
Lectures and Student projects using microcontrollers and FPGAs at Cornell University in the School of Electrical and Computer Engineering. The image at the top of the page is a Morse-Vail telegraph receiver from 1838. Ezra Cornell, the founder of Cornell University, was an investor in Samuel Morse’s telegraph company.
— Bruce Land