CHEM 146 - The Culture and Chemistry of Cuisine

Semester Offered: Spring
1 unit(s)

(Same as STS 146) A basic biological need of all organisms is the ability to acquire nutrients from the environment; humans accomplish this in many creative ways. Food is an important factor in societies that influences population growth, culture, migration, and conflict. Humans discovered the science and art of food preparation, topics that are explored in this course, not in a single step but rather as an evolving process that continues to this day. This course develops the basic chemistry, biochemistry and microbiology of food preparation; explores the biochemical basis of certain nutritional practices; covers social and political aspects of foods throughout world history. It covers controversies like genetically modified organisms, the production of high-fructose corn syrup, and the historic role of food commodities such as salt, rum, and cod in the world economy. Course topics are explored through lectures, student presentations, and readings from both popular and scientific literature. The course includes a few laboratories to explore the basic science behind food preparation. Ms. Rossi, Mr. Jemiolo.

Two 75-minute periods; one 4-hour laboratory.