Professor: Rebecca Altman
4 credits
In “The Kitchen Lab”, we use kitchen space as a classroom to learn the chemistry of cooking. Half of our class periods will be held in a lecture room, and the other half will utilize the kitchen for lab-based exploration. Through both lecture and lab, we will explore real-world applications of classic chemistry principles, learning topics such as how the molecular properties of carbohydrates, lipids, and proteins affect food making, and how adapting a dish for dietary restrictions (such as vegan, dairy free, or gluten free) affects the chemistry of the bake. All students will work in small groups to perform a term-long research project that explores the chemistry of a particular food dish. In addition to scientific research, your term-long project will also investigate the cultural aspects of your chosen food dish, exploring the influence food has on culture and community.
This course focuses heavily on receiving and implementing feedback and self-reflection. You should be prepared to both give and receive constructive feedback and reflect on your work throughout the term.