Molecular Gastronomy
With our busy lives and countless varieties of readily available pre-prepared food, we often give up both the joy and the “worry” of meal preparation to an unknown person. This course aims not only to teach about the basic structural principles of food and its chemistry, but also how our knowledge and a scientific approach to meal preparation can influence the results. We will explore how novel culinary techniques like spherification, sous vide, espuma, and gelification change the texture, form, and flavor of the prepared food.