Skip to content

The Science of Gastronomy

Teacher

King L. Chow

Position

Categories

Reviews

4.6/5
4.6

Tutorial Price

$Free
https://www.coursera.org/learn/gastronomy

Level

NYR

Duration

NYR

# of Reviews

355

Module Type

On demand video

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:

Instructors

King L. Chow

Link to Course

Sign Up