| dc.contributor.author | Christie, Patricia | |
| dc.coverage.temporal | Spring 2002 | |
| dc.date.accessioned | 2023-08-15T16:37:28Z | |
| dc.date.available | 2023-08-15T16:37:28Z | |
| dc.date.issued | 2002-06 | |
| dc.identifier | 5.S16-Spring2002 | |
| dc.identifier.other | 5.S16 | |
| dc.identifier.other | IMSCP-MD5-231b1c39cd5f1c1cecc87c733b6f35dd | |
| dc.identifier.uri | https://hdl.handle.net/1721.1/151760 | |
| dc.description.abstract | This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW. | en |
| dc.language.iso | en-US | |
| dc.rights | This site (c) Massachusetts Institute of Technology 2023. Content within individual courses is (c) by the individual authors unless otherwise noted. The Massachusetts Institute of Technology is providing this Work (as defined below) under the terms of this Creative Commons public license ("CCPL" or "license") unless otherwise noted. The Work is protected by copyright and/or other applicable law. Any use of the work other than as authorized under this license is prohibited. By exercising any of the rights to the Work provided here, You (as defined below) accept and agree to be bound by the terms of this license. The Licensor, the Massachusetts Institute of Technology, grants You the rights contained here in consideration of Your acceptance of such terms and conditions. | en |
| dc.rights | Attribution-NonCommercial-ShareAlike 3.0 Unported | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ | * |
| dc.subject | food | en |
| dc.subject | edible | en |
| dc.subject | hands-on | en |
| dc.subject | cooking | en |
| dc.subject | chemistry | en |
| dc.subject | cook | en |
| dc.subject | kitchen | en |
| dc.subject | tofu | en |
| dc.subject | cake | en |
| dc.subject | muffin | en |
| dc.subject | cheese | en |
| dc.subject | marinade | en |
| dc.subject | ice cream | en |
| dc.subject | liquid nitrogen | en |
| dc.title | 5.S16 Advanced Kitchen Chemistry, Spring 2002 | en |
| dc.title.alternative | Advanced Kitchen Chemistry | en |
| dc.audience.educationlevel | Undergraduate | |
| dc.subject.cip | 120505 | en |
| dc.subject.cip | Food Preparation/Professional Cooking/Kitchen Assistant | en |
| dc.date.updated | 2023-08-15T16:37:36Z | |
