Instructor: John Richardson
Description: Everyone eats, and anyone can cook, so why do people think that only a scientist can do experiments. Every time you step into a kitchen you are applying chemical and physical principles to transform biological molecules into something that looks and tastes good. Molecular gastronomy is the study of how to apply scientific concepts to make food more than just something to eat, but also to be an artistic expression and a social phenomenon. In class we will explore the facts behind the universally accepted proverbs of cooking. While in “lab” we will explore existing recipes and apply new tools and methods to not only re-invent traditional dishes but even create something truly unique. By the end of class you will not only have an understanding of how to use ingredients but also understand why we use them.
Meeting Dates: 01/02/2024 – 01/24/2024
Meeting Times: M-F 09:00AM – 12:00PM
Meeting Location: TBA
Section Requisites: None
Course Fee: $250
Out-of-Pocket Expenses: N/A