| Course Title: The Science of Food and Cooking |
| Start Date: 09/07/2022 End Date: 12/20/2022 |
| Term: Fall Semester 2022 |
| Description: This course is rooted in hands-on exploration (including a lab experience) of the science of food and cooking. After being introduced to the key chemical and biochemical molecules that comprise food, we will discover how to manipulate these molecules during cooking. The topics that we will discuss include taste, baking, fermentation, whips, and foams. Related cultural and historical approaches to food and cooking will be discussed throughout the course. Readings will complement our hands-on explorations and lab work. Be prepared to taste/eat food and work in small groups throughout the semester and to experiment in the kitchen! |
| Distribution(s): NO - Meets No Distrib. Rqmt , FY - First-Year Seminar , WI - Writing-Intensive |
| Academic Level Of Course: Undergraduate | Credits:4.00 |
| Faculty | Phone | Email address |
| Kathryn McMenimen PhD | 413-538-3375 | kamcmeni@mtholyoke.edu |
| Meeting Dates | Method | Meeting days | Meeting times | Building name | Room | Frequency |
| 09/07/2022 - 12/20/2022 | Seminar | Tuesday and Thursday | 10:30AM - 11:45AM | PROS - Prospect Hall | 037 | Weekly |
| Requisite Courses | ||
| None |
| Comments |
| Additional Comments |
| Course Tags | ||
| FYSEM0001 | First-Year Seminar | This is a First-Year Seminar. |
| NXMAP0001 | NXMAP: Nexus in Museums, Archives, and Public History | This course is approved for the Museums, Archives, and Public History Nexus track. |
| MAKER0001 | MAKER: Courses in the Fimbel Maker & Innov. Lab | This course is taught in the Fimbel Maker and Innovation Lab. |
| Cross-listed Sections |
| None |
| Course Availability | ||||
| Section status: Closed | Capacity: 5 | Enrollment: 15 | Available: 0 | Waitlist: 0 |
BOOK INFORMATION
| Book List | Required | Publisher Full Price |
| Title: The Cooking Gene Author: , Copyright: Edition: Volume: ISBN: 9780062379276 Publisher: |
Required | 11.99 |
| Title: On Food and Cooking Author: McGee, Harold Copyright: Edition: Volume: ISBN: 9780684800011 Publisher: |
Required | 21.99 |
| Additional Book Comments |
| This is NOT the complete book list for this class. |