Dominique Crenn: The Metamorphosis of Taste, Science and Cooking Public Lecture Series 2014

Where is the Acid?, Science and Cooking Public Lecture Series 2014

Metamorphosis of Taste | Dominique Crenn | Talks at Google

Margarita Forés: Confluence; Science & Cooking Public Lecture Series 2016

Three-Michelin-starred Atelier Crenn: Dominique Crenn Wants To Make The World A Better Place

Jody Adams: Fermentation, an Ancient Trend, Science and Cooking Public Lecture Series 2014

Defining success: Dominique Crenn at TEDxFiDiWomen

The Science of Sugar and the Chemistry of Baking

Mark Ladner: Al Dente: When Plastic Meets Elastic, Science and Cooking Public Lecture Series 2014

5 Michelin-star chefs reveal secrets of French cuisine

Virgilio & Malena Martínez: Peruvian Cooking; Science & Cooking Public Lecture Series 2016

УХТОМСКИЙ - физиолог ДОКАЗАЛ, что МОЗГ сам выбирает РЕАЛЬНОСТЬ. ОДИН против всех !

There’s art and poetry on the plates at San Francisco’s Atelier Crenn

How does flour affect bread's texture?

The Flavours of Plants| Harold McGee, Author

Этим вы отталкиваете людей! 7 золотых правил этикета, чтобы расположить к себе любого / Анна Валл

4 часа Шопена для обучения, концентрации и релаксации

Molecular Cooking is Cooking: Molecular Gastronomy is a Scientific Activity

«Музыка в мозгу» | Татьяна Черниговская | Часть 1

3 Michelin Star Chef Makes Her Most Difficult Dish | Bon Appétit

Mark Post: Medical Technology Producing Hamburgers; Science & Cooking Public Lecture Series 2016