Molecular Gastronomy: Scientific Approaches to Food and Cuisine
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Level: Undergraduate
Division: The New School for Public Engagement
School: School of Undergraduate Studies
Department: Food Studies
Course Number: NFDS 2750
Course Format: Lecture
Location: NYC campus
Permission Required: No
Description:
"Molecular gastronomy" is a loaded term. It refers to both to the scientific study of the physical chemistry underlying cooking and to a contemporary culinary movement of chefs who explicitly apply this science in the kitchen, experimenting with novel techniques of food preparation and presentations to extend the boundaries of what we think of as cuisine. This course introduces and explores both aspects of this fascinating and controversial culinary practice.
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