Youtube has videoshttp://www.youtube.com/user/Harvard#p/c ... 9EA2399DAB
of a series of public lectures (at the moment, 9 of the 12 that are listed) that go with the course at Harvard. Notwithstanding some long-winded introductions, I found them very interesting.
Very little that I can see making use of in home cooking, though. One exception: I came up with the hypothesis that my potato kugels often failed to get crispy edges and bottoms because the grated potatoes were not drained, and the temperature can't exceed 100 degrees until the water evaporates.