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SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry, Spring 2006

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dc.contributor.author Christie, Patricia Dianne, 1967-
dc.coverage.temporal Spring 2006
dc.date.accessioned 2010-07-15T16:25:31Z
dc.date.available 2010-07-15T16:25:31Z
dc.date.issued 2006-06
dc.identifier SP.287-Spring2006
dc.identifier.other SP.287
dc.identifier.other 5.S15
dc.identifier.other ESG.SP287
dc.identifier.other IMSCP-MD5-b4cac437bfafae8bb448121cdd898d68
dc.identifier.uri http://hdl.handle.net/1721.1/56563
dc.description.abstract This course includes Special topic seminars and independent study projects. Seminars are run by a staff member or supervised undergraduate instructor and meet weekly. Independent study projects require approval and regular supervision by a staff member, as well as a written proposal and a final report. From the course home page: Course Description This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes. en
dc.language.iso en-US
dc.rights This site (c) Massachusetts Institute of Technology 2003. 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"). 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.subject cooking en
dc.subject food en
dc.subject chemistry en
dc.subject cook en
dc.subject edible en
dc.subject kitchen en
dc.subject SP.287 en
dc.subject 5.S15 en
dc.title SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry, Spring 2006 en
dc.title.alternative Kitchen Chemistry en
dc.audience.educationlevel Undergraduate
dc.subject.cip 120599 en
dc.subject.cip Culinary Arts and Related Services, Other en
dc.subject.cip 400599 en
dc.subject.cip Chemistry, Other en
dc.date.updated 2010-07-15T16:25:32Z


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