This course introduces several basic scientific principles underpinning the methodology of cooking, food preparation, and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implications of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means, and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. You will also be asked to try out and practice specific cooking principles through the weekly assignments; analyze your data and make comparisons of your experiences with others.
The Science of Gastronomy香港科技大学（The Hong Kong University of Science and Technology）
- 5 stars74.81%
- 4 stars18.04%
- 3 stars4.51%
- 2 stars1.45%
- 1 star1.16%
THE SCIENCE OF GASTRONOMY からの人気レビュー
a little succinct and could have gone in to far more chemistry details.
the teachers are a little difficult to understand at times and a little repetitive as well but overall an enjoyable course
I have learned a lot from this course, it will most definitely help me with my current module at school
Everything went well. I don't really like book in a sense, like reading but not exam, that's why I tried so many times. Taught me patience, ...spend time wisely...cook different fish in different ways
the lecturers are good when it comes to explaining
the demonstrations are amazingly understandable.