The Science of Gastronomy

开始时间: 04/22/2022 持续时间: Unknown

课程主页: https://www.coursera.org/course/scigast

课程评论：没有评论

第一个写评论        关注课程

课程详情

This course introduces students to a number of basic scientific principles underpinning cooking, cuisine preparation and the enjoyment of food. Various topics with a strong basis in biology, chemistry and physics applications will be covered. These include the consumption of cooked food, physiological and evolutionary control of the senses, geographic and cultural influences and the rationale behind cuisine preparation. Issues like coupling of senses to improve sense stimulation, altering flavor by chemical means, and modification of the coloration to improve the appearance of dishes will be discussed in the course. Through video demonstrations of the scientific principles underlying cooking practices, students are expected to recognize the key ingredients and their combination for preparing good healthy food. They will be able to:

1. develop an appreciation of the scientific basis of various cuisine recipes;
2. develop their own recipes by integrating some of the scientific principles into new dishes; as well as
3. recognize the influence of the material world on human perception from the different senses, and thus
4. be able to continually take on cooking and dining as an art of integrating sciences.

课程大纲

课程评论(0条)