CHEM 100 Syllabus.V2

2 color of food from molecular gastronomy pg 334 336

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Unformatted text preview: d o Modernist Cuisine (MYB) Volume 1, Chapter 6 o Modernist Cuisine (MYB) Volume 2, Chapter 7 o Molecular Gastronomy, This, Sections, 9, 30, 28 o Omnivore’s Dilemma by Michael Pollan Watch Michael Pollan @ Williams College in 2010 o Do o Food Journal (include class visitor on 2/25, Deborah Gewertz) o Post to Class Forum: Cultures of Consumption: Omnivore or Monovore? by 6 PM Mon March 3rd, Comment by 6 PM Tues, Feb 4th o Lab 3 Cryogenic Cuisine on Thursday Feb 20th (A) or Feb 27th (B) o Lab 3 Wiki by midnight Thursday March 6th (A) or March 13th(B) Module 4 - Cooking Sous Vide; The Modernist Kitchen (weeks 7- 8) • • Read o o o Do o Modernist Cuisine Volume 2 Chapters 9- 10 Molecular Gastronomy Sections, This, Animal Vegetable, Miracle by Barbara Kingsolver Food Journal (include class visitor on 3/4 Betty Rosbottom and 3/11 Carolyn Wheeler) o Post to Class Forum: Title for Forum Post 4 by 6 PM W...
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This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

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