The Great Brain Race tells the story of the transformation of the global academic landscape in recent years. Nearly 3 million students now study outside their home nations; globe-trotting faculty hop from the United States to Singapore to Saudi Arabia; Western universities create branch campuses in the Middle East and Asia; and new or rejuvenated research universities in China, South Korea, Europe, and beyond vie with American giants for the top spots in global education rankings. Wildavsky’s book makes the case that, despite worries about heightened university competition and an ever-fiercer race for talent, the globalization of higher education should be welcomed, not feared. That’s because increasing knowledge is not a zero-sum game: the unhindered movement of people and ideas around the globe has enormous economic and intellectual benefits for individuals, for nations, and for the world. You can find more details at www.greatbrainrace.com. Also, check out his op-ed piece in the Times of Higher Education: bit.ly Video Rating: 4 / 5
David Chang and Peter Meehan visited Google LA to talk about their quarterly magazine – Lucky Peach. David Chang is the chef and owner of Momofuku and Peter Meehan is the co-editor of Lucky Peach. This talk took place on May 24, 2012.
Corey Lee was born in Seoul, Korea in 1977. The son of an engineer, he moved to the US in 1983 when his father’s work relocated him to New York City. Being an immigrant, the food his mother cooked became the most important and tangible link to Corey’s native culture. And so at an early age, he realized that food occupied an important role in society, one more significant than just sustenance, and he became acutely interested in the different kinds of cuisine he encountered. At age 17, in need of a job and at the random suggestion of a friend, he applied for work at the Bromberg brothers’ popular restaurant, Blue Ribbon Sushi in New York’s SOHO area. He was hired for the dining room but immediately became fascinated by the unique world of the professional kitchen, an environment he found to challenge and gratify both the mind and body on many different levels. He quickly started working in the kitchen and soon realized that cooking would be his profession. Since that almost accidental beginning to Corey’s career, he has gone on to work for some of the most acclaimed restaurants and chefs in the world. In 1997, he moved to London where he spent over a year working and staging at Interlude, Pied à Terre, Savoy Grill, Pierre Koffman’s La Tante Claire, and Marco Pierre White?s Oak Room. He later went on to work with many other venerable chefs including Christian Delouvrier at Lespinasse, Daniel Boulud, Montreal based chef Normand Laprise, and Parisian 3 star Michelin chefs Guy … Video Rating: 4 / 5
The Authors@Google program welcomed David Chang, chef and owner of Momofuku Noodle Bar, Ssam Bar, Ko, and Bakery & Milk Bar to Google’s New York office to discuss his first book, “Momofuku”. “David Chang has been honored with many awards, including Food & Wine’s Best Chef 2006, Bon Appettit’s Best Chef of the Year 2007, one of GQ’s Men of the Year 2007, and James Beard Awards for Rising Star Chef 2007 and Best Chef New York City 2008.” This event tool place on November 16, 2009. Video Rating: 4 / 5
“Learn to cook from the best chefs in America. Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America’s best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters’s garden to José Andrés’s home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs’ signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!”
“Chef Jose Garces in conversation with Google Chef, Jeffrey Freburg. They’ll discuss his latest book, The Latin Road Home, and Jose’ culinary background. “”Spanning cultures and continents, The Latin Road Home is a look back at the many food traditions that have shaped Garces’ culinary life. Beginning in Ecuador, ancestral home to his family and the foods nearest to his heart, Garces celebrates the traditional recipes of his childhood. The book makes its way through Spain, Cuba, Mexico, and Peru—extraordinary cuisines Garces has come to know, love, and master. He shares not only recipes, but colorful memories of local cultures and insights into their unique ingredients and techniques. The cookbook features over 100 recipes tailored to the home cook, accompanied by over 100 food and travel photographs that truly immerse the reader. Each chapter features a different country with menus highlighting Garces’ takes on both mainstays of home cooking and popular street foods. The book is full of recipes for bright salads and ceviches, comforting stews, hearty beans, and tender braised meats. When a celebratory feast is in order, Jose’s party menus are full of hors d’oeuvres, cocktails, and impressive fare for a kind of night where cooking becomes a part of the festivities.”” [Lake Isle Press]” Video Rating: 5 / 5