CHEM 128R Science of Italian Food and Cooking
Cooking and sharing of food are uniquely human activities that play key - even central - roles in society, our families, and our spiritual lives, and in the evolution of humanity itself. We continually celebrate the importance of food preparation in our daily social and spiritual rituals, and nowhere more so than in Rome. In this course, intended for non-science majors, we will explore the science of food and its preparation with a focus on modern and historical Italian cuisine and techniques. We will explore the fermentation of wine and use of yeast for baking of bread, the reactions of baking powder or baking soda, and the chemical states of matter that are the defining properties of certain foods (e.g., chocolate as a crystal and gelato as an emulsion).
Cross Listed Courses
CHEM 128 & CHEM 128R