GSC 1105 - The Science of Cooking

Credits: 4
We all eat; but have you ever wondered if there is any scientific basis to what is being done in the kitchen? This is a course that considers the science of cooking because we all love to indulge our two most chemically related senses 150 smell and taste. During the course we will consider questions as diverse as: What does 147caramelize148 mean? Are green potatoes poisonous? What makes ground beef brown? What is freezer burn? Is white chocolate really chocolate? and How can I get red wine stains out of a tablecloth? We will also consider international food and cooking methodologies, as well as the interpretation of nutritional information and marketing messages. The course will expand and enlighten your taste and smell experience. This is a course for those who would like to be more knowledgeable eaters.
(Offered on the Budapest campus only)
McDaniel Plan: Scientific Inquiry