UNILWYL 1160 - Sauteéd Science and Edible Engineering

Spring. 1 credit. S/U grades only (no audit).

Enrollment limited to: First-year students.

N. Nishimura, C. Schaffer.

This class will experimentally investigate the science that underlies food preparation techniques and the tastes they produce. We will read about and discuss the relevant science for different culinary techniques, and then take things into the kitchen for “food labs,” where we will explore how the science and culinary approaches we learned about impact how things taste (while we prepare a meal we will share together). Topics include the neuroscience of seasoning and spices, the chemistry of browning and carmalization, and the polymer physics of emulsions and meringues. Working in teams of two, students will also research and present to the class on the science of a food preparation technique of their choice, and then design and conduct food lab experiments for us all to taste and learn from. There will be three hour-long meetings and four three-hour food labs over the course of the term.