01:30:36

People, Food, and Climate: Thinking Holistically About What We Eat (LA Times Food Bowl 2022)

01:28:53

The Future of Food in Extreme Environments

01:21:21

FOOD WASTE: Solutions Informed by Science

05:01

Chef Daniel Patterson explains how Locol acts both like a business and a charity

01:50

Dr. Paul Thompson on balancing local and regional food production

05:49

Dr. Kent Kirshenbaum on scientific advances in food that reduce our environmental impact

02:47

Dr. Paul Thompson talks about how farming practices are important for food safety

01:36

Dr. Kent Kirshenbaum explains how traditional cooking practices don’t ensure healthy food

03:24

Chef Daniel Patterson explores deliciousness and the need for collaboration

01:20:54

Curbing Carbon Emissions in Dining: A conversation with ZeroFoodprint

01:27:21

Microbes: From Your Food to Your Brain

01:20:41

The Impact of What We Eat

06:13

UCLA Science of Pie Contest 2014

02:33

UCLA Science of Pie Contest 2014: The Verdict

03:04

UCLA Science of Pie Contest 2014: The Judges

01:22

UCLA Science of Pie Contest 2014: The Students

03:15

Lena Kwak on the Creation of Cup4Cup and the Power of Mistakes

02:05

Dave Arnold on How to Be Creative in the Kitchen

08:23

Dave Arnold uses Gymnemic Acid to Flip our Understanding of Sweet Foods

13:24

Dave Arnold & Lena Kwak: Harnessing Creativity - S&F 2014 Lecture

02:38

Wylie Dufresne on Science in the Kitchen and It's Impact on WD~50

06:14

Wylie Dufresne on his Aerated Foie Gras

01:59

Peter Meehan on Developing Taste and Eating Everything

02:31

Dr. Dana Small Defines Taste

02:24

Dr Dana Small Defines Flavor and How It's Different from Taste

26:37

Dr. Dana Small, Chef Wylie Dufresne, & Peter Meehan: How We Taste - S&F 2014 Lecture

03:22

Morihiro Onodera on examining the quality of sushi rice

02:05

Ole Mouritsen on the science of rice

03:48

Ole Mouritsen on the history of sushi

11:21

Ole Mouritsen and Morihiro Onodera: The Science of Sushi - S&F 2014 Lecture

03:25

Why Are Root Vegetables Sweeter in Cold Weather? - Alex Weiser

03:02

Milk: From Breast to Cheese with Dan Drake

01:12

Christina Tosi on creating cereal milk

03:09

Christina Tosi on crack pie and re-inventing pie crust

07:00

Zoe Nathan on how to create the most amazing pie

01:28

Zoe Nathan on baking and being present

02:57

Christina Tosi on creativity, curiosity, and the scientific process

03:39

Zoe Nathan on being a traditional baker and working with simple ingredients

02:18

Wendy Slusser on UCLA's Healthy Campus Initiative

03:07

David Binkle on LAUSD's school lunch program

20:54

Alice Waters on fast food culture and slow food values

02:04

Alex Atala on tucupi and making poisonous plants edible

04:39

Alex Atala on priprioca and discovering new ingredients

01:36

Alex Atala on mandioca and the challenge of being simple

04:41

Alex Atala on cultural interpretations and eating insects

02:51

Alex Atala on black rice and helping local producers thrive

01:21

Alex Atala on our relationship with food

03:24

Alex Atala on creativity, innovation, and a vegetarian tasting menu

18:38

Christina Tosi & Zoe Nathan: The Science of Pie - S & F Lecture (2013)

30:36

Alice Waters, Wendy Slusser, & David Binkle: Edible Education - S & F Lecture (2013)

06:11

The Science of Pie: The Bake Off - Science and Food (2013)

18:59

Alex Atala: Primitive X Modern: Cultural Interpretations of Flavors - S & F Lecture (2013)

03:40

The Molecules of Food and Nutrition: Dr. Dena Herman

01:46:31

Bill Yosses, Jimmy Shaw, & Sherry Yard: The Sweet Science of Desserts - S & F Lecture (2012)

01:29:00

David Chang & Peter Meehan: A Microbe in My Ramen? - S & F Lecture (2012)

01:26:43

Rene Redzepi & Lars Williams: The Exploration of Deliciousness- S & F Lecture (2012)

01:38:48

Nathan Myhrold: The Science of BBQ - S & F Lecture (2012)