JAN 316 - The Science of Cooking
Course Meeting Days & Times: MWF, 6:00 PM-9:00 PM
Instructor(s): Chugh, Neeraj (Jay)
Course Description: 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. The course will meet remotely, so students are welcome to use a kitchen of their choice. There is no course fee but funds will be required to purchase ingredients for the recipes and experiments.
Prerequisites & Notes
Add to My Bookmark (opens a new window)