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所在平台: Coursera |
课程主页: https://www.coursera.org/learn/gastronomy
课程评论：没有评论
课程名称：《美食科学》 课程概述： 本课程介绍了一系列基本的科学原理，这些原理支撑了烹饪、食物准备和享受美食的方法论。课程覆盖的主题有很强的生物学、化学和物理学基础，包括熟食消费的生理和进化影响、食物的地理和文化影响，以及食物准备的基本原理。同时，我们将讨论如何通过感官的耦合改善感官刺激、通过化学手段改变口味，以及修饰食品颜色以提升菜品外观等问题。通过视频演示烹饪的科学原理，您将学习识别关键食材及其组合，以准备健康美味的食物。完成本课程后，您将能够： - 理解各种食谱的科学基础； - 运用科学原理开发自己的新食谱； - 识别物质世界对人类感知的影响； - 欣赏将科学融入烹饪与用餐的艺术。 重要说明： 本课程不针对有特殊饮食需求（如素食、糖尿病、无麸质饮食）的人士设计。如果您对课程的某些作业或活动感到不适，可以替换部分食材，或请朋友和家人协助品尝作业。您也可以选择跳过特定作业，只要满足通过课程的其他必要要求即可。 课程大纲： - **导言** | **模块1：能量转移** 描述：开始学习能量转移的内容之前，请观看课程概览，查看评分方案，并阅读有关特殊饮食需求的重要说明。 - **模块2：饥饿与饱腹感** 描述：本周我们将讨论饥饿与饱腹感。您将完成两个有趣的作业。 - **模块3：味觉** 描述：本周我们将谈论食物的风味如何影响我们的味觉感知。同样，您将完成两个有趣的作业。 - **模块4：嗅觉** 描述：本周我们将讨论食物的香气如何影响我们的味觉感知。我们为您准备了一个相关的作业。 - **模块5：视觉** 描述：本周我们将讨论食物的颜色如何影响我们的味觉感知。 - **模块6：触觉** 描述：本周我们将讨论食物的质地如何影响我们的味觉感知。您将完成两个有趣的作业。 - **模块7：水果与蔬菜 | 期末考试** 描述：本周我们将讨论水果和蔬菜如何提升烹饪质量。您将完成一个相关的作业。在学习完所有内容后，进行期末考试并回顾本课程。您的宝贵反馈将帮助我们改进未来的课程版本。 课程概览视频：[观看课程概览](https://youtu.be/H5vlaR0_X2I)
Name:Orientation | Module 1: Energy Transfer
Description:Before you start with the content for Energy Transfer, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.
Name:Module 2: Hunger and Satiety
Description:This week, we will talk about Hunger and Satiety. There will be two interesting assignments for you to work on.
Name:Module 3: The Sense of Taste
Description:This week, we will talk about how food flavor affects our perception of taste. Again, there will be two interesting assignments for you to work on.
Name:Module 4: The Sense of Smell
Description:This week, we will talk about how the aroma of food affects our perception of taste. We have prepared one assignment on this topic for you to work on.
Name:Module 5: The Sense of Sight
Description:This week, we will talk about how the color of food affects our perception of taste.
Name:Module 6: The Sense of Touch
Description:This week, we will talk about how the texture of food affects our perception of taste. There will be two interesting assignments for you to work on.
Name:Module 7: Fruits and Vegetables | Final Exam
Description:This week, we will see how fruits and vegetables can enhance the quality of cooking. There will be one assignment related to this topic for you to work on. After completing all the content, it's time to test your understanding of the entire course. Take the final exam and help review this course. Your valuable feedback will certainly help us improve future iterations of the course.
This course introduces a number of 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 implication 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. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes; - develop your own recipes by integrating some of the scientific principles into new dishes; - recognize the influence of the material world on human perception from the different senses; - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video: https://youtu.be/H5vlaR0_X2I
