Niche Studio (rotating) — Rotation I: Food & Nutrition
Deep dive into one vertical per term: gaming, food, fitness, beauty, tech, education.
- Lectures
- 7
- Total runtime
- 4h 39m
- Attendance minimum
- 2h 20m
- Prerequisites
- None
Lecture Playlist
Ordered as a teaching progression, not by popularity. Attendance is recorded once half of a lecture has been watched.
- Food molecules: fats, carbohydrates, and proteins The vocabulary of the vertical: the three molecule families every dish is made of 8 min Attended
- Bryan and Michael Voltaggio: Emulsions and Foams, Science and Cooking Public Lecture Series 2015 The physics behind the most-demonstrated techniques on food channels 75 min Attended
- Arielle Johnson: Flavor and Fermentation | Science & Cooking Lecture Series 2022 Where flavour actually comes from, and how microbes manufacture it 59 min Attended
- Dominique Crenn: The Metamorphosis of Taste, Science and Cooking Public Lecture Series 2014 Point of view: how a dish carries memory, place and authorship 43 min Attended
- Eat, drink, and be healthy The evidence base: what two decades of nutrition science actually established 26 min Attended
- Unpacking new guidelines for health information credibility on social media The obligation: publishing health claims to an audience without doing harm 41 min Attended
- Practicum · working creator How I shoot recipe videos Crenn's argument in Lecture 4 that a dish carries authorship, turned into production decisions: how a working food creator actually films a recipe alone in a domestic kitchen, and what that constraint does to the food on screen 27 min Attended
Every course reserves one practicum seat, listed last and marked P. It is filled by someone who has shipped the work — here, Adam Ragusea — because the university lectures establish why something works and the practicum shows it being done under real constraints.