WATCH: The Chefs Of Spain’s Les Cols Talk Salvador Dali And Catalonian Cooking

If you watch this week’s lecture from Harvard University’s Science and Cooking series, you may find yourself rueing the lack of subtitles: Fina Puigdevall and Pere Planagumà of Les Cols and Paco Perez of Miramar are all from Spain, the nursery of molecular gastronomy, and as such require a translator. “Even if talking is not language or the medium of a cook,” Fina says in Catalan, “I’m going to try and describe the medium and atmosphere of  Les Cols.” Sometimes, those explanations involve cooking demonstrations, and sometimes, they involve amateur avant-garde films about nature in the restaurants “where everything tender that you eat in a restaurant is tender.”

Also, Salvador Dali.

[h/t Eater]

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