CORE 332X Chemistry of Food and Cooking

The course explores the chemistry involved in the creation and cultures of food. Students will learn through lab activities such as kitchen spherification about chemistry in the appearance, taste and shape of food. Students will also use scientific thinking to engage in sous vide cooking and the making of cheese, bread and kimchi. A survey of the anthropology of fermentation offers a sense of how global consciousness informs the science of food. Fee: $80