BIOL 1060 The Science and Art of Cooking
Cooking reflects our ability to use past experiences and learned knowledge to transform basic nutritional elements into nourishing and creative ends. It is also a truly applied science, where basic chemical principles can transform the organic molecules we eat through processes like emulsification, browning, fermentation, and oxidation. This class will study many of the foundational chemical processes in cooking, and give students a hands-on approach to using and presenting these processes through basic cooking techniques. The course will also examine our relationship to our food as production on a large scale has serious implications for the health of our planet.