Course Description: Introductory level special topics courses.
Section Description: Ever wonder why you add baking soda to chocolate chip cookies? Or why most casserole recipes specify a glass or ceramic pan versus a metal pan? Or why cutting an onion brings tears to your eyes, and whether the way you cut it makes any difference? Or why you can stick your hand in a 350°F oven without burning yourself but boiling water (212°F) causes serious burns? In this course, we’ll use science to unlock the mysteries of food and cooking. We’ll explore the chemical, biological, and physical principles that underlie culinary phenomena, and apply them to explain the properties of foods and how certain cooking techniques work. The class is structured as an integrated lecture-lab, and our laboratory activities will give you a chance to visualize and evaluate the scientific concepts we discuss. At the end of the course, you’ll apply what you’ve learned to investigate the science behind a culinary phenomenon of your choice. Although this is not a cooking course, you can apply what you learn in the class in your own kitchen to better understand recipes or come up with your own culinary creations.
|MWF||09:40 - 10:30||MARSH LIFE SCI 233|
Instructor(s): Laura Almstead
Meeting Dates: 16 Jan 2018 - 04 May 2018