JAN 318 - The Science of Cooking

Instructor(s):  Chugh, Jay
Email:  nchugh@stmarys-ca.edu

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 remote 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. Since the course is remote, students in the past have involved friends and family members as both sous-chefs, tasters and evaluators of experimental results.
 
All students who harbor a genuine enthusiasm for the science of cooking are welcome. A basic understanding of cooking practices is recommended.

Prerequisites & Notes
None

Credits: 3-CU