Science of Cooking in Italy
Prof: Marcia France
The course will build upon the foundation developed in CHEM 154. Lectures will focus on the biological structures of more complex food organisms such as meat, fruits, vegetables, and eggs, as well as the chemical reactivity involved in cooking and spoilage. Lectures will also include more in-depth discussions of these chemical processes. Instruction at an Italian cooking school and visits to local food production facilities will supplement the classroom work. The course will take place on location in Siena, Italy for four weeks.