CHEM 100 Syllabus.V2

Molecular gastronomy spring2014 tues thurs topic

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Unformatted text preview: al, Vegetable, Miracle, Michael Pollan’s The Omnivore’s Dilemma, and selections from Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young and Maxime Billet. The two sections will meet together for 80- minute lecture/demos twice a week and each section will meet separately for an 80 minute culinary lab every other week. The enrollment limit of 30 students was determined by the two sets of four "lab" groups that will meet on a staggered weekly schedule. Molecular Gastronomy Spring2014 TUES THURS Topic Guest Lab A Lab B M1W1 x M1W2 28- Jan M2W3 Eggs History of Cuisine 23- Jan Microbiology for Cooks 30- Jan Physiology of Flavor 4- Feb Making a Life in Food M2W4 18- Feb Texture, Elasticity, Viscosity M3 W6 Food Safety; Food and Health 20- Feb Physics of Food and H2O 25- Feb Cooking as a Human Heritage M4W7 4- Mar M4W8 27- Feb Beef au natural 13- Mar Meat and Seafood Secret Life of Plants Thompson Gewertz Rosbottom 22- Apr 29- Apr Sous Vide Leslie Cerrier 8- Apr Emulsions; Foams 15- Apr WEEK...
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This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

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