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Science of Cooking in Italy

CHEM 155
Siena, 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.


Our Blogger: Ashley Faulkner

Ashley Faulkner is a first-year student from Morgantown, W.V., but has loved making Lexington a second home. She plans to double-major in Strategic Communications and Politics. On campus, Ashley is a part of Greek Life, a committee chair for the First Year Orientation Committee, a cheerleader and a member of the Student Recruitment Committee.

“I heard about the Science of Cooking course on my first tour of W&L. I was so amazed at the opportunity to learn about cooking in Italy, while fulfilling my FDR. It’s crazy to think that a year later, I am going on that very Spring Term trip!”

  • Class Year: 2018
  • Major(s): Undeclared
  • Hometown: Morgantown, WV
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