This class explores the science of cooking; flavor; and nutrition. Each of us will commit to record each meal (breakfast; lunch; dinner; and a snack) at least once each week for discussion in class. Discussion points include how it was prepared; how it tasted; and its nutritional and caloric content. When the meal is self-prepared; a detailed recipe will also be discussed. We will prepare at least one meal together. The chemical and physical changes that occur during cooking will be discussed. There will be one formal written assignment; a term paper on a randomly assigned international or regional food. No prior knowledge of chemistry is necessary.
Prerequisites
Be in the Honors Program