5.S16 Advanced Kitchen Chemistry, Spring 2002

Author(s)
Christie, Patricia
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Alternative title
Advanced Kitchen Chemistry
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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.
Date issued
2002-06
URI
https://hdl.handle.net/1721.1/151760
Other identifiers
5.S16-Spring2002
Other identifiers
5.S16
IMSCP-MD5-231b1c39cd5f1c1cecc87c733b6f35dd
Keywords
food, edible, hands-on, cooking, chemistry, cook, kitchen, tofu, cake, muffin, cheese, marinade, ice cream, liquid nitrogen
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