printer friendly pageOSPPARIS 25: Bon Appétit, Marie Curie! The Science behind French Cooking
Science and biology behind the cooking techniques and the taste buds. Each class includes a lecture, a food demonstration/experiment with student participation, and food preparation or tasting components explored together. Topics include: the five main tastes, aromatics, texture/mouthfeel, psychology, and genetics (why some people can't stand cilantro, for example); why we cook food; what heat does to meat and vegetables; the central role microbes play in cooking and eating; sauces and foams; molecular gastronomy; and of course, the science of dessert! This course meets the STEM track requirement for the Paris Program during Winter Quarter 2019-2020.
Terms: Win
| Units: 3
Instructors:
Covert, M. (PI)
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