JAN 130 - The Science of Cooking

Cooking represents one of the earliest forms of scientific inquiry. Through curious observation, followed by careful and repeated experimentation, our recipes have evolved over hundreds of years. But what is the science behind cooking? What molecular changes drive culinary successes (or failures)? 
    
In this course, we will reflect on past culinary traditions and critically evaluate the ethical, legal, biological, and political ramifications of current agricultural transformations. We then learn about the science of cooking and apply it while we design and create our own meals through inquiry-driven, hands-on experimentation. We will capitalize on our interdisciplinary understanding of culinary science to shape a new vision of cooking and eating, thereby strengthening our present and future roles as nurturing family members, responsible community members, thoughtful consumers, and productive citizens.
    
All students who harbor a genuine enthusiasm for the science of cooking are welcome. A basic understanding of cooking practices is recommended. 

Instructor(s): Neeraj “Jay” Chugh
Email:  nchugh@stmarys-ca.edu

Prerequisites & Notes
Prerequisites:  None
Course Fee:  None. Students will need to purchase equipment and perishable items in order to cook during the course.
 

Credits: 1