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The assigned readings are from:

Amazon logo McGee, Harold. On Food and Cooking, The Science and Lore of the Kitchen. Scribner, 1997. ISBN: 9780684843285.

1 Guacamole, Salsa, and Quesadillas Recipes: Guacamole (PDF), Salsa (PDF)

From the text: pp. 152, 155-7, 161-166, 202-3, 212-213, 240-245, and 36-50.

Additional Readings
2 Cookie - Death by Chocolate Recipe: "Death by Chocolate" Cookies (PDF)

From the text: pp. 302-303, 321, and 397-409.

Additional Readings
3 Pancakes Recipe: Buttermilk Pancakes (PDF)

From the text: pp. 34-36, 270-271, 302-303, and 321-322.

Additional Readings
4 Bread Recipe: Challah (Braided Bread) (PDF)

From the text: pp. 273 - 313.

Additional Readings
5 Scones and Tea Recipe: Scottish Raisin Scones (PDF)

From the text: pp. 215-218.

Additional Readings
6 Meringue Recipe: Mile-High Lemon Meringue Tarts (PDF)

From the text: pp. 73-80 and 181-182.

Additional Readings
7 Jams and Jellies Recipe: Jam (PDF)

From the text: pp. 170-172.

Additional Readings
8 Three Bean Chili and Cornbread Recipe: Three Bean Chili (PDF)

From the text: pp. 254-263, 212-213, and 240-245.

We will also be tasting beets, asparagus and artichokes. For these experiments we need to drink a glass of water, then eat either beets or asparagus. For the artichokes, drink some water, eat the artichoke and then drink some more water.
Do you notice any difference in the water?

Additional Readings
9 Cheese Recipe: Lemon Cheese (PDF)

From the text: pp. 36-53.

Additional Readings
10 Wacky Cake Recipe: Wacky Cake (PDF)

Find the sections in the text relevant to today's recipe!
11 Emulsifiers Recipe: Vinaigrette

We will be using our dressing to make a salad, so you will get to use your chopping skills to create a healthy salad. We will also be discussing another emulsion - mayonnaise - and making yet another emulsion with soap.

Additional Readings
12 Ice Cream Recipe: Liquid Nitrogen Ice Cream (PDF)

From the text: pp. 23-31.

Additional Readings
13 Peer Teaching You are the teacher this week. You need to bring 1-3 friends to class to teach them some chemical/cooking principle. You can teach them one of the "experiments" we did in class, or pick one of your favourite recipes. The purpose of the class is to get your student(s) to think about cooking from a scientific point of view. Feel free to assign your student reading assignments, either in the book or on the Web.
14 Meatballs and Spaghetti Recipes: Meatballs (PDF), Marinara Sauce (PDF), and Creme Brulee (PDF)

From the text: pp. 316-320, 608-609, 151-152, and 201-202.

Additional Readings