First-Year Seminars 110FE - The Science of Food and Cooking

This course is rooted in hands-on exploration (including a lab experience) of the science of food and cooking. After being introduced to the key chemical and biochemical molecules that comprise food, we will discover how to manipulate these molecules during cooking. The topics that we will discuss include taste, baking, fermentation, whips, and foams. Related cultural and historical approaches to food and cooking will be discussed throughout the course. Readings will complement our hands-on explorations and lab work. Be prepared to taste/eat food and work in small groups throughout the semester and to experiment in the kitchen!

Mount Holyoke first-year students only, by placement.