INQ-177 | The Science of Cooking

Topic Description:

Why do eggs become solid when heated? What makes browned meat so tasty? What is the difference between fudge and rock candy? If you find these or similar questions interesting, then this class is for you. Through reading, writing, lectures, discussion, oral presentations, meal preparation, and culinary experiments, we will investigate topics such as the science behind cooking the perfect poached egg, that red-brown topping on flan, and thickening gravy. There’s a great deal to learn so it will be a lot of work. However, your taste buds will thank you in the years to come.

Course Types Offered: On-Campus

Topic Approved: April 2015