Earth SciencesEART 32 The Science of Cooking

Investigates principles of physics and chemistry as they apply to cooking. Students cook different dishes weekly to both illustrate these principles and to understand how ingredients, technique, and science intersect to make the food that is eaten all around the world. By the end of the course, students will have made recipes that represent a diversity of global cooking traditions. Access to a kitchen and basic cooking equipment is required, and rudimentary cooking skills and kitchen safety knowledge are assumed.

Credits

5

General Education Code

CC

Quarter offered

Fall

Instructor

Patrick Chuang