Molecules on the Menu: From Classic Cuisine to Molecular Gastronomy
CHEM 127
Spring 2023 not offered
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Cooking and baking are, at their core, chemistry in the kitchen. The taste, texture, structure, and appearance of our favorite foods result from the interactions--and reactions--of molecules. This course will explore the way that molecules interact with one another during the preparation of different recipes as well as how these molecules respond to external physical factors such as heat, cold, or stirring to give the final tasty result. By understanding what is happening when we follow a particular recipe, we will discover how to adapt recipes to our own tastes, troubleshoot recipes in different situations, and substitute ingredients.
The course will include a combination of lectures, cooking demonstrations, and weekly short experiments during which we will seek to answer questions such as: What is a cookie? How does one cook a "perfect" egg? Is it possible to cook without applying heat? |
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| Credit: 1 |
Gen Ed Area Dept:
NSM CHEM |
| Course Format: Laboratory Course | Grading Mode: Graded |
| Level: UGRD |
Prerequisites: None |
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Fulfills a Requirement for: None |
Major Readings:
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Examinations and Assignments:
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Additional Requirements and/or Comments:
This course is designed for students who have not taken a college chemistry course. Students who have completed CHEM 141, 142, 143, 144, 251, or 252 may not enroll in this course. |
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