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The Science of Eating
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The Science of Eating

What lies behind ordinary cooking from the perspectives of chemistry, physics, and biology? What's the proper way of searing a steak, kneading dough, or boiling an egg? A programme about food and taste, and ways to elevate cooking using scientific achievements.

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Кочетков Александр

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Cheeses Dubbing on request Subtitles available (Russian)

The Science of Eating • 2017 • 26 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.

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Grains Dubbing on request Subtitles available (Russian)

The Science of Eating • 2017 • 26 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.

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The Super Steak Dubbing on request Subtitles available (Russian)

The Science of Eating • 2017 • 25 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.

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Vegetables Dubbing on request Subtitles available (Russian)

The Science of Eating • 2017 • 25 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.

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Fish and Seafood Dubbing on request Subtitles available (Russian)

The Science of Eating • 2017 • 25 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.

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Not Just an Egg Dubbing on request Subtitles available (Russian)

The Science of Eating • 2017 • 26 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.

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New Year’s Table Dubbing on request Subtitles available (Russian)

The Science of Eating • 2018 • 26 minutes

Запеченная утка, оливье, селедка под шубой, холодец и заливное. Самое время собирать эти блюда на одном столе. Но и во время праздничного застолья не стоит забывать о науке. Сегодня мы расскажем, зачем важно знать закон о расширении газов, когда открываешь бутылку с шампанским. Почему селедку под шубой лучше готовить с лакмусовой бумажкой, и что общего у кожуры мандарина и спасательного жилета.

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Baking Dubbing on request Subtitles available (Russian)

The Science of Eating • 2017 • 26 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.

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Desserts Dubbing on request

The Science of Eating • 2017 • 26 minutes

What lies behind ordinary food preparation from the perspectives of chemistry, physics, and biology? How do you properly sear a steak, knead dough, or boil an egg? This programme explores food, flavour, and talks about ways to elevate the cooking process to a new level through scientific advances.
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