5.S16 Advanced Kitchen Chemistry, Spring 2002
Author(s)
Christie, Patricia
Alternative Title
Advanced Kitchen Chemistry
Date Issued
June 2002
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.
Subjects
food
edible
hands-on
cooking
chemistry
cook
kitchen
tofu
cake
muffin
cheese
marinade
ice cream
liquid nitrogen
MIT Department
Massachusetts Institute of Technology. Department of Chemistry
Terms of Use
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.
Persistent DSpace Link
