This course will introduce you to some of the science behind food preparation, cooking methods, and generally, the enjoyment of food. The ultimate goal is to inspire you to apply scientific principles in your everyday cooking, including the principles of manipulating the human perception of food.
This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they
include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve
sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and
their combinations for preparing good healthy food. At the end of this course, you will be able to:
High school level science is assumed.
The course consists of short lecture videos of different length.
Throughout the course, video demonstrations and audio
commentaries are included to illustrate specific scientific principles
of cooking techniques and food preparation. You will be asked to try out and practice specific
cooking principles at home. Then, you will be able to analyze and make
comparisons of your experiences through the weekly assignments.