400: Molecular Cooking
July 13-16, 2020
9:45 AM - 11:15 AM
Here’s your chance to dust off what you learned long ago in high school science and apply it to something interesting: food. Many of today’s hottest chefs supervise kitchens that look like laboratories, but the rest of us don’t think much about the physics and molecular transformations that underlie the cooking process. Actually, exploiting a few scientific principles can make almost anyone a better cook … and that’s our objective: to use science to polish our culinary skills. We will explore how the properties of fats, cellulose, carbohydrates, and proteins (i.e., food) respond to heat (and cold), and how to exploit that knowledge in the kitchen. Come join us. The math is easy and the chemistry’s slight.
Class Format: Lecture and Discussion
Hours of Reading: No reading
Study Group Leader(s):
Fredric Clarke earned his PhD in chemistry at Harvard. He spent his career as a senior government scientist and consultant in energy, combustion, and fire science. He is a competent and enthusiastic cook.