Science of New Dishes and New Organisms
Lecture no. 35 from the course: Food: A Cultural Culinary History
Taught by Professor Ken Albala | 32 min | Categories: The Great Courses Plus Online Food & Wine Courses
Science is transforming both how we prepare foods and the foods themselves. First, witness the meeting of science and fine dining in the ingenious creations of “modernist” cuisine. Then grasp the principles of the genetic modification of foods, its promise and potential dangers, and the implications of technologies such as cloning and hydroponics.