The properties of different food types will be discussed, as well as how they can be manipulated in the kitchen to transform taste and texture. Concepts will be considered through the lens of the scientific method, and many of the ingredients and practices of modernist cuisine will be examined. This course is intended for students with no science background.
The properties of different food types will be discussed, as well as how they can be manipulated in the kitchen to transform taste and texture. Concepts will be considered through the lens of the scientific method, and many of the ingredients and practices of modernist cuisine will be examined. This course is intended for students with no science background.
