CHEM 285 - The Chemistry of Cuisine

Semester Offered: Fall
1 unit(s)

(Same as CLCS 285) Cuisine is a characteristic manner or style of preparing food that often involves cooking. Food preparation evolved from a need to acquire calories and nutrients from the environment but it is also likely that humans evolved to rely on cooking to satisfy nutritional needs. Many culinary practices involve chemical or biochemical reactions that have a variety of outcomes including changing the nutritive value of foodstuffs, preserving them, and enhancing their flavor. This course explores the chemistry and biochemistry of cuisine. Topics are explored through lectures, student presentations, readings from popular and scientific literature, laboratories, and field trips. Laboratories explore some of the basic science behind food preparation and field trips feature local culinary products and practices. Laboratory experiences include the chemistry of emulsification in the production of Hollandaise sauce; the molecular gastronomy of spherification; using liquid nitrogen to make ice cream; and others. Emphasis is placed on fundamental topics in biochemistry, chemistry, and microbiology of cuisine. Mr. Jemiolo and Ms. Rossi.

Two 75-minute periods.

Not offered in 2013/14.