Good Eats: Food, Biochemistry, and the Science of What We Eat
Tuesdays, 4:40 - 5:55 pm, Keohane 4B 402 Sem
Based on Harold McGee's classic On Food and Cooking, this course will examine the biochemistry behind the foods most of us eat on a daily basis. The rise of new cooking techniques such as molecular gastronomy have brought together chemistry, physics, and food science, and have broken down the barriers between the laboratory and the kitchen. Each class meeting will focus on a particular food, such as doughs, fish, or sugars, and the science of cooking that food. The class will be centered around mandatory readings.
- Aditya Mukund, firstname.lastname@example.org
- Brian Cogging, Biochemistry